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Roasted Corn

Ingredients

 

2 cups fresh corn kernels

 

1 cup chopped onions

 

1 cup chopped red or green bell peppers or poblano, hatch, or other sweet to mildly hot chillis

 

1 large clove of garlic, minced (4 tsp)

 

3/4 tsp ground cumin

 

Directions

 

Heat large non-stick skillet over high heat.

 

Add corn, and cook 4 minutes, stirring often, or until dark brown in places and corn begins to “pop”

 

Stir in onions and peppers, and cook 4 minutes more until onions and peppers soften.

 

Stir in garlic, cumin, and 1/2 cup water, and salt to taste.

 

Simmer 6-8 minutes, or until all liquid has evaporated, and corn begins to brown again.

 

Remove from heat, and cool.

 

Serve as a tasty side dish.

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