2 tablespoons olive oil

2 cups fresh or frozen whole kernel corn, thawed

8 ounces fresh sugar snap peas

5 miniature sweet peppers, seeded and sliced into 1/4-inch rings (1-1/2 cups)

3 tablespoons shredded fresh basil

1 teaspoon ground cumin

1 clove garlic, minced

1/2 teaspoon salt


In a large skillet, heat olive oil over medium-high heat. Add corn. Cook 2 minutes, stirring occasionally. Add snap peas and peppers; cook and stir 2 minutes more.

Remove from heat; stir in basil, cumin, garlic, and salt

Previous articleTheresa Mary Reiniger
Next articleDonald M. Olson


Please enter your comment!
Please enter your name here