Snap Pea Succotash with Basil and Cumin
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.