Here’s my favorite way to dress up frozen corn kernels. Not surprising, it’s even better with fresh corn, as described in the variation. Serve this as a side dish to Southwestern-style specialties and bean dishes.

　　

Ingredients

6 servings

　　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 jalapeño 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

　　

Step 1

In a wide skillet, combine the corn kernels and about 1/4 cup water. Cover and cook for 3 to 4 minutes, until the kernels are tender-crisp. Drain the water.

　　

Step 2

Drizzle in the oil, then stir in the bell pepper, optional chile pepper, and pumpkin seeds. Turn the heat to medium high and cook, stirring frequently, until the corn kernels are touched here and there with browned spots.

　　

Step 3

Season with cumin, salt, and pepper and serve.

　　

variation

Step 4

If you have more time, make this with fresh corn. Use 4 large ears of fresh sweet corn. Holding the ears of corn upright on their flat ends (one at a time, of course), remove the kernels with a sharp knife.

　　

nutrition information

Step 5

Calories: 144

　　

Step 6

Total Fat: 7g

　　

Step 7

Protein: 6g

　　

Step 8

Carbohydrates: 19g

　　

Step 9

Fiber: 7g

　　

Step 10

Sodium: 5mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).