Mild Southwestern Corn
INGREDIENTS
1 bag of frozen corn
1 can of diced tomatoes, drained
1 can black beans, drained and rinsed 1⁄2 green bell pepper*, diced
1⁄4 red onion, diced
1⁄4 - 1⁄2 tsp cumin
1⁄4 - 1⁄2 tsp chili powder
2 tbsp. canola oil
Salt & pepper, to taste
Cilantro, for garnish
Instructions:
In a large skillet, heat oil over medium heat.
Sautee peppers and onions until just tender.
Add corn and stir lightly to coat with oil.
Cover and allow to heat for 2-3 minutes.
Add tomatoes, black beans, cumin, and chili powder. Stir gently until combined.
Cover and allow the mixture to simmer on low heat until corn and beans are tender, about 10 minutes.
Stir, and garnish with cilantro once plated.
Serve warm.
Notes
This dish can be served warm with, or over, rice, quinoa, polenta, or tortilla chips.
It can also be served as a salad over chopped lettuce with tortilla chips
*For extra heat, green bell pepper can be substituted for a variety of spicy peppers including Pablano (Ancho), Chipotle, Jalapeño, Serrano, Habanero, or Tabasco sauce. Please use caution when preparing and substituting spicy peppers and sauces. Quantity must be determined by taste.
Submitted by Latrece Murdock for the 2023 ESC Lenten Fast