| 10 | 10 | 98 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 5 min | 4 |
| 1 tsp | Water |
| 2 cup | Frozen yellow corn kernels |
| 1/2 cup chopped | Red bell pepper (diced small) |
| 4 tbsp | Water |
| 1/2 tsp | Cumin |
| 1/2 tsp | Chili powder |
| 1/2 whole lime(s) | Lime juice (fresh) (juice from half a lime) |
| 2 tbsp | Cilantro (coriander) (finely chopped) |
| 1 pinch | Salt (to taste) |
| 1 dash | Black pepper (to taste) |
Heat 1 tsp water in a medium saucepan over medium heat. Add corn and red pepper and sauté for 2 minutes allowing the corn and pepper to soften slightly. Add 4 tbsp of water and cook for 2 minutes more, or until the water has evaporated. Add spices and cook for 1 minute more. Remove from heat adding lime juice, cilantro, salt and pepper.
Note:
Try adding a pinch of smoked paprika for an added dimension.
| Vegetables | 1.3 |
