Pan-Roasted Corn with Red Peppers and Pumpkin Seeds
Here’s my favorite way to dress up frozen corn kernels. Not surprising, it’s even better with fresh corn, as described in the variation. Serve this as a side dish to Southwestern-style specialties and bean dishes.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
In a wide skillet, combine the corn kernels and about 1/4 cup water. Cover and cook for 3 to 4 minutes, until the kernels are tender-crisp. Drain the water.
Step 2
Drizzle in the oil, then stir in the bell pepper, optional chile pepper, and pumpkin seeds. Turn the heat to medium high and cook, stirring frequently, until the corn kernels are touched here and there with browned spots.
Step 3
Season with cumin, salt, and pepper and serve.
variation
Step 4
If you have more time, make this with fresh corn. Use 4 large ears of fresh sweet corn. Holding the ears of corn upright on their flat ends (one at a time, of course), remove the kernels with a sharp knife.
nutrition information
Step 5
Calories: 144
Step 6
Total Fat: 7g
Step 7
Protein: 6g
Step 8
Carbohydrates: 19g
Step 9
Fiber: 7g
Step 10
Sodium: 5mg
