Smoky Southwestern Corn
By America's Test KitchenPublished on July 27, 2011
Yield
Serves 4
Ingredients
1 tablespoon vegetable oil 1 small red onion, diced1 medium red bell pepper, seeded and diced5 medium ears corn, prepared according to photos below (about 3 cups kernels)1 teaspoon minced canned chipotle chiles in adobo 3 tablespoons minced fresh cilantro leaves 2 teaspoons fresh lime juice Salt and pepper
Before You Begin
This spicy corn side dish goes perfectly with our Skirt Steak Fajitas.
Instructions
- Heat oil in large skillet over medium-high heat until hot but not smoking. Add onion and cook until softened and browned around edges, about 3 minutes. Add red pepper and cook until softened, about 1 minute. Add corn and cook until deep yellow and softened, about 2 minutes. Off heat, stir in chipotle, cilantro, lime juice, and salt and pepper to taste. Serve.
Yield
Serves 4Ingredients
1 tablespoon vegetable oil
1 small red onion, diced
1 medium red bell pepper, seeded and diced
5 medium ears corn, prepared according to photos below (about 3 cups kernels)
1 teaspoon minced canned chipotle chiles in adobo
3 tablespoons minced fresh cilantro leaves
2 teaspoons fresh lime juice
Salt and pepper
Test Kitchen Techniques
Ingredients
1 tablespoon vegetable oil
1 small red onion, diced
1 medium red bell pepper, seeded and diced
5 medium ears corn, prepared according to photos below (about 3 cups kernels)
1 teaspoon minced canned chipotle chiles in adobo
3 tablespoons minced fresh cilantro leaves
2 teaspoons fresh lime juice
Salt and pepper
Test Kitchen Techniques
Ingredients
1 tablespoon vegetable oil
1 small red onion, diced
1 medium red bell pepper, seeded and diced
5 medium ears corn, prepared according to photos below (about 3 cups kernels)
1 teaspoon minced canned chipotle chiles in adobo
3 tablespoons minced fresh cilantro leaves
2 teaspoons fresh lime juice
Salt and pepper
Test Kitchen Techniques
Why This Recipe Works
We love fresh corn on the cob, but we’re always on the search for fresh corn recipes that jazz up this summer favorite. To capture all of the fresh corn’s natural sweetness in our recipe, we “milked" the cob by scraping it with the back of a knife. We then briefly sautéed the corn to bring out its fresh flavors, and combined it with other ingredients like cilantro and canned chipotles in adobo.
Before You Begin
This spicy corn side dish goes perfectly with our Skirt Steak Fajitas.
Instructions
- Heat oil in large skillet over medium-high heat until hot but not smoking. Add onion and cook until softened and browned around edges, about 3 minutes. Add red pepper and cook until softened, about 1 minute. Add corn and cook until deep yellow and softened, about 2 minutes. Off heat, stir in chipotle, cilantro, lime juice, and salt and pepper to taste. Serve.
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