Pan-Roasted Corn with Red Peppers and Pumpkin Seeds

Preparation

1. 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.

2. 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.

3. 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