Corn and red pepper sautéed with pumpkin seeds for a tasty side dish.
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Nutrition per Serving
Ingredients
Estimated total cost: €2.31 · €0.58/serving
- One 16-ounce bag frozen corn kernels, thawedEst. price €0.85–€1.60
- 1 tablespoon olive oilEst. price €0.08–€0.20
- 1 medium red bell pepper, cut into narrow 2-inch stripsEst. price €0.80–€1.50
- 1 small jalapeo or other hot chile pepper, seeded and minced, optionalEst. price €0.15–€0.40
- 1/4 cup roasted pumpkin seedsEst. price €0.40–€0.90
- Pinch of ground cuminEst. price €0.02–€0.05
- Salt and freshly ground pepper to tasteEst. price €0.01–€0.03
Steps
- 1Place the corn kernels in a wide skillet along with approximately 1/4 cup of water. Cover the skillet and cook for 3 to 4 minutes until the kernels reach a tender-crisp texture. Remove the excess water by draining it from the skillet.
- 2Begin by adding the oil to the pan, followed by incorporating the bell pepper, optional chile pepper, and pumpkin seeds. Increase the heat to medium-high and cook while stirring regularly until the corn kernels develop browned spots intermittently.
Cultural note
This dish combines flavors and ingredients commonly found in Southwestern cuisine, particularly in Mexican and Tex-Mex dishes. The use of cumin, chili peppers, and pumpkin seeds reflects the influence of indigenous and Spanish culinary traditions in the region.
Seasonal note
This dish is best made in the fall when pumpkins are in season, and fresh corn and red bell peppers are also readily available. These ingredients are at their peak freshness and flavor during this time of the year.
Health note
Sautéed Corn, Red Pepper & Pumpkin is a nutritious dish rich in fiber, vitamins A and C, and zinc. It provides a good balance of carbohydrates, proteins, and healthy fats. The fiber content helps support digestion and the immune system, while the vitamins contribute to skin health and immunity.
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