2 cups frozen corn (kernels)
1 large red pepper, diced
1 jalapeno pepper, cored, seeded, deveined and diced
2 tbsp chopped shallots
5 springs parsley, chopped
Juice of 1 lime
1 tbsp ground cumin
1 tsp black pepper
1 dash sea salt
Seed, devein and dice jalapeno (this removes most of the heat and leaves you with the flavor).
Dice red pepper, shallots and parsley.
Combine ingredients from steps 1 and 2 in a small bowl, add lime juice, cumin, salt and pepper and mix well. Allow to stand.
Cook corn according to package instructions.
When corn is finished, lower heat, remove from heat, drain, and add mixed ingredients to the cooking pot.
Return to heat and stir for one minute, or until well combined and heated through.
Note: For a fall/winter version, substitute roasted corn and red pepper for raw.
Number of Servings: 4Recipe submitted by SparkPeople user SPAETZLE.