Cumin Corn

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 122
  • Calories from fat: 0.0%
  • Fat: 5g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.3g
  • Carbohydrate: 19.6g
  • Fiber: 3.1g
  • Cholesterol: 10mg
  • Iron: 0.7mg
  • Sodium: 187mg
  • Calcium: 10mg


  • 2 ears corn
  • 2 teaspoons butter
  • 1/4 cup finely chopped onion
  • 1/4 cup prechopped tricolor bell pepper mix
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper


  1. 1. Remove husks from corn; scrub silks from corn. Cut kernels from ears of corn; set corn aside. Discard cobs.
  2. 2. Melt butter in a nonstick skillet over medium heat. Add onion and bell pepper mix; cook, stirring constantly, 3 to 4 minutes until crisp-tender. Stir in cumin, salt, and pepper; cook 1 minute. Stir in corn; cook 5 minutes or until corn is crisp-tender, stirring frequently.
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