Ingredients
2
(11-oz.) cans White Shoepeg Corn, drained
3/4
cup chopped red bell pepper
2
tablespoons olive oil
3
tablespoons chopped green onions
1 1/2
teaspoons sugar
1
to 1 1/2 teaspoons cumin
1/2
teaspoon salt
1
to 2 tablespoons lime juice
2
tablespoons chopped fresh cilantro
Preparation
In medium bowl, combine corn, bell pepper and oil; toss to coat. Spread in ungreased 15x10x1-inch baking pan or on cookie sheet.
Broil 4 to 6 inches from heat for 9 to 14 minutes or until corn is light golden brown, stirring once or twice.
Place corn mixture in same bowl. Add onions, sugar, cumin, salt and lime juice; mix well. Sprinkle with cilantro. Serve immediately.
