Mexican Corn with Peppers
Serves 4

1 - 2 tsp (5-10 ml) vegetable oil (use spray pump)
1 each small red and green bell pepper, diced
1½ cups (375 ml) frozen kernel corn, defrosted
½ tsp (2.5 ml) VE Roasted Garlic
¼ tsp (1.25 ml) VE Chipotle Chili
VE Sea Salt & VE Pepper, to taste

1. Heat an Excalibur® coated frying pan to medium; use spray pump and lightly mist with vegetable oil. Sauté red and green bell pepper until soft and aromatic, about 4 minutes.
2. Add defrosted kernel corn, VE Roasted Garlic and VE Chipotle Chili. Stir well and cook until corn is thoroughly heated. Season with VE Sea Salt and VE Pepper before serving.
Tip For a heartier dish, add a can of drained and rinsed black beans.

Per serving: Calories 80, Fat 2.5 g (Saturated 0.3 g, Trans 0 g), Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 13 g (Fibre 3 g, Sugars 3 g), Protein 2 g.