1 lg. sweet red pepper, cut into 1/2 inch cubes
1 tbsp. vegetable oil
1 lg. zucchini, cut into 1 1/2 x 1/2 inch sticks
1 (10 oz.) pkg. frozen corn kernels
1/4 c. water
1 1/2 tsp. butter
1/4 tsp. ground cumin
1/2 tsp. salt
1/8 tsp. pepper

Saute red pepper in oil in saucepan over moderate heat 3 minutes until softened. Add zucchini; cook 1 to 2 minutes. Stir in corn and water; cover and cook 3 minutes. Stir in butter, cumin, salt and pepper. Serve hot.