Pan-Roasted Corn with Red Peppers and Pumpkin Seeds

• One 16-ounce bag frozen corn kernels, thawed
• 1 tablespoon olive oil
• 1 medium red bell pepper, cut into narrow 2-inch strips
• 1 small jalapeno or other hot chile pepper, seeded and minced, optional
• 1/4 cup roasted pumpkin seeds
• Pinch of ground cumin
• Salt and freshly ground pepper to taste

1. In a wide skillet, combine the corn kernels and about 1/4 cup water.
2. Cover and cook for 3 to 4 minutes, until the kernels are tender-crisp.
3. Drain the water.
4. Drizzle in the oil, then stir in the bell pepper, optional chile pepper, and pumpkin seeds.
5. Turn the heat to medium high and cook, stirring frequently, until the corn kernels are touched here and there with browned spots.
6. Season with cumin, salt, and pepper and serve.
7. If you have more time, make this with fresh corn.
8. Use 4 large ears of fresh sweet corn.
9. Holding the ears of corn upright on their flat ends (one at a time, of course), remove the kernels with a sharp knife.
10. Calories: 144
11. Total Fat: 7g
12. Protein: 6g
13. Carbohydrates: 19g
14. Fiber: 7g
15. Sodium: 5mg

corn kernels, olive oil, red bell pepper, pepper, pumpkin seeds, ground cumin, salt

Taken from www.epicurious.com/recipes/food/views/pan-roasted-corn-with-red-peppers-and-pumpkin-seeds-390543 (may not work)