1 bell pepper
2 teaspoons extra-virgin olive oil
2 cups of corn kernels (kernels from 4 medium ears of corn)
4 green onions
1 tablespoon lime juice
1 teaspoon ground cumin
½ teaspoon chili powder
1/8 teaspoon Celtic sea salt
2 tablespoons finely chopped fresh cilantro
DirectionsBegin by roasted the red pepper. Cut bell peppers in half, lengthwise; discard seeds and membranes. Place peppers, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Fold the foil up over the peppers to form a “packet” and seal; let stand 10 minutes. Peel
While the peppers roast, add oil to a medium nonstick skillet over high heat for 2 minutes. Add the corn and white parts of the onion. Sauté mixture for about 4 minutes or until corn begins to lightly brown. Turn the heat off and allow mixture to “hang out”.
Once the peppers have been peeled, cut them into bite-size pieces, and then add them to the pan with juice cumin, chili powder and salt. Top with cilantro and stir.
Yield: 8 Servings (serving size: ¼ cup)
Nutrition Breakdown: Calories 45, Fat 1.5g, (0g saturated fat), Cholesterol 0mg, Sodium 30mg, Carbohydrate 7g, Fiber 1g, Protein 1g.
Percent Daily Values: 15% Vitamin A, 50% Vitamin C, 0% Calcium, 2%
Diabetes Exchange Values: ½ Starch