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4 cups whole kernel corn (fresh or canned)
3 tablespoons vegetable oil
1 large red pepper
5 - 6 chopped green onions
1 medium clove garlic, peeled and minced
3/4 teaspoon ground cumin
2 tablespoons honey
1/3 cup roasted & chopped Oregon hazelnuts
salt and pepper to taste

In a large pan, heat oil over medium heat.

Add onions, red pepper and garlic and sauté for 1 minute.

Add corn and sauté for 6 to 7 minutes or until corn is tender and hot.

Add cumin and honey and mix well.

Add the hazelnuts and season to taste.

Oregon Hazelnuts



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