*  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