Roasted Confetti Corn

• 4 cups fresh corn kernels
• 2 cups chopped onions
• 2 cups chopped red or green bell peppers or poblano, hatch, or other sweet to mildly hot chiles
• 4 cloves garlic, minced (4 tsp.)
• 1 1/2 tsp. ground cumin

1. Heat large non-stick skillet over high heat.
2. Add corn, and cook 4 minutes, or until dark brown in places and corn begins to pop, stirring often.
3. Stir in onions and peppers, and cook 4 minutes more, or until onions and peppers are softened.
4. Stir in garlic, cumin, and 1 cup water, and season with salt and pepper, if desired.
5. Simmer 8 to 10 minutes, or until all liquid has evaporated, and corn begins to brown again.
6. Remove from heat, and cool.

fresh corn kernels, onions, red, garlic, ground cumin

Taken from www.vegetariantimes.com/recipe/roasted-confetti-corn/ (may not work)