Oxmoor House MARCH 2010
1. Remove husks from corn; scrub silks from corn. Cut kernels from ears of corn; set corn aside. Discard cobs.
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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