Mexicali Corn

Happy Cinco de Mayo! I'm posting this early so you can get the necessary ingredients, should you wish to make this next Monday. Do we really care about Cinco de Mayo? Not really, but it is celebrated with verve (and mas cervesa) here in SoCal and it's an excuse to make some yummy food. This is a quick and easy recipe for a side dish made with ingredients that you probably already have.

4 Tbs (60 ml) butter or olive oil
1 green bell pepper, cored, seeded, and finely chopped
1 red bell pepper, cored, seeded, and finely chopped
1 onion, finely chopped
1/4 tsp (2 ml) cumin seeds or ground cumin
3 cups (750 ml) frozen corn kernels
Salt and freshly ground pepper to taste

Melt the butter or oil in a large skillet over moderate heat and saute the bell peppers, onion, and cumin seed until the vegetables are tender but not brown, about 5 minutes. Add the corn, salt, and pepper and cook, stirring frequently, until the corn is tender, about 5 minutes. Serves 4 to 6.