Southwest Skillet Corn - cooking recipe

Ingredients

1 medium sweet red pepper, chopped
1 Tbsp. finely chopped seeded jalapeno pepper*
1 Tbsp. butter or stick margarine
1 1/2 tsp. ground cumin
1 (16 oz.) pkg. frozen corn, thawed
1/3 c. minced fresh cilantro or parsley

Preparation

In a large nonstick skillet, saute red pepper and jalapeno in butter until tender. Add cumin; cook for 30 seconds. Add corn and cilantro; saute 2 minutes longer or until heated through. Yield: 4 servings.