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.
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,
FILED UNDER: Dinner Healthy Recipes lunch side dishes stovetop vegetables Vegetarian
