Three-pepper Cajun corn

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PREP TIME

15 min

Makes

6 to 8 servings

* PLUS Cooking time: 12 minutes

Ingredients

  • 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)

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 200,
  • Protein
  • 8.2 g,
  • Carbohydrates
  • 40.3 g,
  • Fat
  • 3.3 g,

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.