Mexicali Corn
4 Tbs (60 ml) butter 1 green bell pepper (capsicum), cored, seeded, and finely chopped 1 red bell pepper (capsicum), cored, seeded, and finely chopped 1 onion, finely chopped 1/4 tsp (2 ml) cumin seeds 3 cups (750 ml) frozen or canned corn kernels, or the kernels cut from about 8 ears of fresh corn Salt and freshly ground pepper to taste
Melt the butter in a large skillet over moderate heat and saute the bell peppers, onion, and cumin seed until the vegetables are tender but not brown, about 5 minutes. Add the corn, salt, and pepper and cook, stirring frequently, until the corn is tender, about 5 minutes. Serves 4 to 6. |