2 cups fresh corn kernels
1 cup chopped onions
1 cup chopped red or green bell peppers or poblano, hatch, or other sweet to mildly hot chillis
1 large clove of garlic, minced (4 tsp)
3/4 tsp ground cumin
Heat large non-stick skillet over high heat.
Add corn, and cook 4 minutes, stirring often, or until dark brown in places and corn begins to “pop”
Stir in onions and peppers, and cook 4 minutes more until onions and peppers soften.
Stir in garlic, cumin, and 1/2 cup water, and salt to taste.
Simmer 6-8 minutes, or until all liquid has evaporated, and corn begins to brown again.
Remove from heat, and cool.
Serve as a tasty side dish.