Title: Cumin-Scented Corn and Red Pepper Saute
Categories: Side Vegetable
Yield: 8 Servings

1	tb	Vegetable oil
1	tb	Unsalted butter
2		Red bell peppers; diced in pieces
		(slightly larger than a corn kernel)
1	sm	Onion; diced in pieces
		(slightly larger than a corn kernel)
1	ts	Ground cumin
		Salt and black pepper; to ta ste
4	c	Frozen corn kernels; thawed
2	tb	Chopped fresh cilantro

In a large (12-inch) saute pan over medium heat, heat the oil and butter. Add the diced bell pepper and onion and cook until the bell pepper has softened and the onion is beginning to brown lightly, about 8 minutes. Add the cumin and salt and pepper to taste and cook, stirring, for 1 minute. Add the corn and cook for 3 to 4 minutes until the corn is heated through. Remove from heat, mix in the cilantro and serve.

Per serving: 106 calories, 3 gm protein, 19 gm carbohydrates, 3 gm fat, 4 mg cholesterol, 1 gm saturated fat, 139 mg sodium

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