Friday, October 6, 2006

Pan-Roasted Corn with Red Peppers and Pumpkin Seeds

Copyright: Vegan Express

One 16-ounce bag frozen corn kernels, thawed
1 tablespoon olive oil
1 medium red bell pepper, cut into narrow 2-inch strips
1 small jalapeno or other hot chile pepper, seeded and minced, optional
1/4 cup roasted pumpkin seeds
Pinch of ground cumin
Salt and freshly ground black pepper to taste

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.

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 brown spots.

3. Season with cumin, salt, and pepper to serve.

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