Pan-Roasted Corn with Red Peppers and Pumpkin Seeds

Name: Pan-Roasted Corn with Red Peppers and Pumpkin Seeds
Yield: 6 servings
Ingredients: One 16-ounce bag frozen corn kernels, thawed; 1 tablespoon olive oil; 1 medium red bell pepper, cut into narrow 2-inch strips; 1 small jalapeño or other hot chile pepper, seeded and minced, optional; 1/4 cup roasted pumpkin seeds; Pinch of ground cumin; Salt and freshly ground pepper to taste

January 24, 2012

Here’s my favorite way to dress up frozen corn kernels. Not surprising, it’s even better with fresh corn, as described in the variation. Serve this as a side dish to Southwestern-style specialties and bean dishes.

Recipe notes

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