SOUTHWEST SKILLET CORN
1 med. Sweet red pepper, chopped
1 T. finely chopped seeded jalapeno pepper
1 T. butter or stick margarine
1 ½ tsp. ground cumin
1 pkg. (16 oz.) frozen corn, thawed
1/3 c. minced fresh cilantro or parsley
In a large nonstick skillet, sauté red pepper, and jalapeno in butter until tender. Add cumin; cook for 30 seconds. Add corn and cilantro; sauté 2 minutes longer or until heated through.
By: Barbara Shedd – Silver Thimbles Homemaker Club
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