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Corn and Bell Pepper Sauté

 

Ingredients:

1 tbsp extra virgin olive oil

1 small onion, cut in half from pole to pole and sliced 

1 bell pepper, color of choice and cut into strips

2 tsp cumin

Pinch of cayenne pepper, more or less depending on your desire for spiciness

3 cloves garlic, minced

4 ears of fresh corn, cut off the cob (or 1 15 oz can corn)

1/2 cup chopped cilantro

Salt and pepper to taste

 

Instructions:

Heat extra virgin olive oil in medium skillet over high heat. Add onion and pepper and saute stirring frequently until soft about 8 minutes, reducing heat if onion begins to burn. Add garlic, cumin, and cayenne and saute for 3 more minutes. Add corn and cook for 3 more minutes. Stir in cilantro, salt, and pepper. 

*Great as is or used as a topping/filling in tacos, burritos, and quesadillas

 

 

Related:

Curried Quinoa with Crasins and Pecans [RECIPE]

15 Things that are Always in My Kitchen Cupboard [ARTICLE]

 

 

 

 

 

 

 

 

 

 

 

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© 2014 Dr. Ann G. Kulze, MD and Just Wellness LLC. All Rights Reserved.
Just Wellness, LLC, 1 Pitt Street, Charleston, SC 29401  |  info@drannwellness.com

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