3 cups frozen whole-kernel corn, thawed and divided
1 teaspoon ground cumin, divided
1/2 teaspoon salt
How to Make It
Coat a large nonstick skillet with cooking spray; add 2 teaspoons light butter, and melt over medium-high heat. Add 1/2 cup chopped chiles, and cook, stirring constantly, 3 minutes or until tender. Add 1 1/2 cups corn and 1/2 teaspoon cumin; cook 2 minutes, stirring constantly. Transfer corn mixture to a large serving bowl; cover and keep warm.
Repeat procedure with remaining ingredients. Add to reserved corn mixture. Toss with salt.