Pan-Roasted Corn with Red Peppers and Pumpkin Seeds

1. 1

   In a wide skillet, combine the corn kernels and about 1/4 cup water.

2. 2

   Cover and cook for 3 to 4 minutes, until the kernels are tender-crisp.

3. 3

   Drain the water.

4. 4

   Drizzle in the oil, then stir in the bell pepper, optional chile pepper, and pumpkin seeds.

5. 5

   Turn the heat to medium high and cook, stirring frequently, until the corn kernels are touched here and there with browned spots.

6. 6

   Season with cumin, salt, and pepper and serve.

7. 7

   If you have more time, make this with fresh corn.

8. 8

   Use 4 large ears of fresh sweet corn.

9. 9

   Holding the ears of corn upright on their flat ends (one at a time, of course), remove the kernels with a sharp knife.

10. 10

    Calories: 144

11. 11

    Total Fat: 7g

12. 12

    Protein: 6g

13. 13

    Carbohydrates: 19g

14. 14

    Fiber: 7g

15. 15

    Sodium: 5mg

* Per serving · 4 servings · Values may vary.

No additional tips available.