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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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A garden-fresh medley from Ruth Andrewson of Leavenworth, Washington showcases corn in a colorful blend with tomato, green pepper and onion. This is one of my favorite recipes when corn's in season, she confirms. Cumin sparks this delicious side dish. Ingredients:
2 cups fresh-cut sweet corn (3 to 4 ears) |
2 tablespoons butter |
1/4 cup chopped onion |
1/4 cup chopped green pepper |
1/2 teaspoon salt, optional |
1/4 teaspoon ground cumin |
1 large tomato, chopped and seeded |
2 tablespoons sugar or sugar substitute |
Directions:
1. Combine the first six ingredients in a medium saucepan; cook and stir over medium heat until butter is melted. Cover and cook over low heat for 10 minutes. Stir in tomato and sugar or sugar substitute; cook, covered, 5 minutes longer. Yield: 5 servings.
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