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Ingredients
2 sweet red peppers, about ¾ pound
1 or 2 ears fresh corn (or 1 cup frozen corn kernels)
1 tablespoon olive oil
1 tablespoon butter
⅔ cup finely chopped scallions
⅛ teaspoon ground cumin
Salt to taste, if desired
Freshly ground pepper to taste
¼ teaspoon finely minced garlic
Nutritional analysis per serving (4 servings)
14 grams carbs; 8 milligrams cholesterol; 117 calories; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 3 grams fiber; 344 milligrams sodium; 2 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Core and vein the peppers. Cut the flesh into very thin strips about 1 ½ inches in length. There should be about 2 cups.
- Step 2
Set aside. Scrape the kernels from the corn. There should be about one cup.
- Step 3
Set aside.
- Step 4
Heat the oil and butter in a skillet and add the scallions, peppers and corn. Sprinkle with cumin, salt, pepper and garlic. Cook, shaking the skillet and stirring, about 1 ½ minutes.
- Step 5
Spoon the mixture into a warm serving dish.
Private Notes
Comments
Absolutely perfect when corn is in season. I used a local red onion instead of the scallions but otherwise followed the recipe. Made an hour in advance and kept warm before serving with a steak dinner. Delicious, easy, and attractive.