Corn With Onion and Peppers

Ingredients

• 4 large ears of corn
• 1 tablespoon corn, peanut or vegetable oil
• 1 tablespoon butter
• ½ cup finely chopped onion
• 1 teaspoon finely minced garlic
• 1 ½ cups finely chopped sweet pepper, preferably green
• Salt to taste if desired
• Freshly ground pepper to taste
• ½ teaspoon ground cumin

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    211 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 6 grams protein; 7 milligrams cholesterol; 12 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Using a sharp knife, cut and scrape the kernels from the corncobs. There should be about two cups.
2. Heat the oil and butter in a skillet and add the onion, garlic and chopped pepper. Add corn, salt and pepper. Cook, stirring, briefly and sprinkle with cumin.
3. Cover and cook over low heat about three minutes. Remove from the heat and serve.

About 15 minutes