*  Exported from  MasterCook II  *

                 CUMIN-SCENTED CORN AND RED PEPPER SAUTE

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Rcrockett                        Side Dishes
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    vegetable oil
   1      tablespoon    unsalted butter
   2                    red bell peppers -- diced in pieces
                        (slightly larger than a corn kernel)
   1      small         onion -- diced in pieces
                        (slightly larger than a corn kernel)
   1      teaspoon      ground cumin
                        Salt and black pepper -- to taste
   4      cups          frozen corn kernels -- thawed
   2      tablespoons   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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NOTES : 
       
       Add some color to the Thanksgiving meal with this
       Southwestern-in\spired saute