Cumin Corn

Last Sunday our daughter went to the produce stand and brought us 6 ears of lovely bi-color corn.  We would never eat six ears in one meal, but I cooked all six so that I could do something with the leftovers.  We often just throw the leftover ears in the microwave and heat them, but I am always trying to think of  interesting things to do with side dishes

My hubby has to cut his corn off the cob, so last night I just decided to make something with all the corn cut off the cob.  I happen to like cumin a lot so thus Cumin Corn.  Another spice or herb could be used, but then it wouldn't be Cumin Corn.  Two cups or so of frozen corn could be used in place of the fresh, but there is nothing quite like the subtle crunch of fresh cooked corn cut from the cob and heated in some butter

Cumin Corn

2 ears cooked corn, kernels cut off the cub
2 T. butter
1/2 c. chopped onion
1/3 to 1/2 c. chopped red pepper (could be green if preferred)
1 clove garlic, minced
1/2 t. or more ground cumin

Melt butter in a medium size skillet.  Add onion, red pepper, and garlic.  Cook until vegetables are tender, stirring often.  Add corn kernels and cumin.  Stir well.  Cook until corn is heated through.  Makes about 3 servings.  Recipe is easily doubled.