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10 to 12 corn on the cob, or 6 cups frozen or canned corn kernels
1 onion
1 tbsp butter
2 jalapenos, or hot banana peppers, seeded and finely chopped
1 tsp cumin
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried thyme leaves, or 1 tsp chopped fresh thyme
1/4 tsp hot-red-chili-flakes
4 large fresh tomatoes, seeded and coarsely chopped
540-mL can kidney or black beans, drained, or 2 cups cooked beans
1/2 cup chopped fresh coriander, or parlsey (optional)
If using corn on the cob, either fresh or cooked, cut kernels from the cob by upending cob on widest part and slicing down with a sharp chef's knife. You should have about 6 cups (1.5 L). Peel and chop onion.
Melt butter in a large wide saucepan set over medium-high heat. Add onion and jalapeño peppers. Sauté until onion has softened, about 5 minutes. Stir in corn and seasonings. Sauté, stirring often, until corn is done as you like, from 5 to 8 minutes. Add tomatoes and beans and stir frequently until hot. Stir in coriander and serve. Mixture will keep well, covered and refrigerated, for up to 2 days.
Calories 200, Protein 8.2g, Carbohydrates 40.3g, Fat 3.3g.
When corn is plentiful, this colorful side dish will go with grilled chicken or baked ham. For a vegetarian entrée, serve it with hot rice and warm tortillas.