Sauteed Corn with Black Beans and Red Bell Pepper
By Sandra WuPublished on July 9, 2014
Time
35 minutes
Yield
Serves 4 to 6
Ingredients
2 tablespoons vegetable oil ½ red onion, chopped fine½ red bell pepper, cut into ¼-inch pieces1 jalapeño chile, stemmed, seeded, and minced1 garlic clove, minced½ teaspoon ground cumin Salt 1 (15-ounce) can black beans, rinsed3 ears corn, kernels cut from cobs (3 cups)½ cup chopped fresh cilantro 2-3 tablespoons lime juice (2 limes)
Before You Begin
Because fresh corn can vary in sweetness, we’ve called for seasoning with a range of lime juice. To make this dish spicier, reserve and add the chile seeds.
Instructions
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat. Add onion, pepper, and jalapeño; cook, stirring occasionally, until onion is softened, 4 to 6 minutes. Add garlic, cumin, and ¼ teaspoon salt and cook until fragrant, about 1 minute. Add beans and cook until warmed through, about 1 minute. Transfer black bean mixture to large bowl and wipe out skillet.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add corn and sprinkle with 1/2 teaspoon salt. Cook, without stirring, until corn is browned on bottom and beginning to pop, about 3 minutes. Stir and continue to cook, stirring once or twice, until corn is spotty brown all over, 2 to 3 minutes longer. Transfer corn to bowl with black bean mixture.
- Stir in cilantro and 2 tablespoons lime juice. Season with salt and remaining lime juice to taste. Serve.
Time
35 minutesYield
Serves 4 to 6Ingredients
2 tablespoons vegetable oil
½ red onion, chopped fine
½ red bell pepper, cut into ¼-inch pieces
1 jalapeño chile, stemmed, seeded, and minced
1 garlic clove, minced
½ teaspoon ground cumin
Salt
1 (15-ounce) can black beans, rinsed
3 ears corn, kernels cut from cobs (3 cups)
½ cup chopped fresh cilantro
2-3 tablespoons lime juice (2 limes)
Ingredients
2 tablespoons vegetable oil
½ red onion, chopped fine
½ red bell pepper, cut into ¼-inch pieces
1 jalapeño chile, stemmed, seeded, and minced
1 garlic clove, minced
½ teaspoon ground cumin
Salt
1 (15-ounce) can black beans, rinsed
3 ears corn, kernels cut from cobs (3 cups)
½ cup chopped fresh cilantro
2-3 tablespoons lime juice (2 limes)
Ingredients
2 tablespoons vegetable oil
½ red onion, chopped fine
½ red bell pepper, cut into ¼-inch pieces
1 jalapeño chile, stemmed, seeded, and minced
1 garlic clove, minced
½ teaspoon ground cumin
Salt
1 (15-ounce) can black beans, rinsed
3 ears corn, kernels cut from cobs (3 cups)
½ cup chopped fresh cilantro
2-3 tablespoons lime juice (2 limes)
Why This Recipe Works
To create corn side dishes with rich, toasted flavor, we strip the corn from the cobs when they are raw and then cook the kernels in a nearly smoking skillet. It is important not to stir the corn for a few minutes to give it a chance to brown. Once the corn is cooked, we mix in plenty of salty, savory ingredients to balance the sweetness. Finally, an acidic component rounds out the dish.
Before You Begin
Because fresh corn can vary in sweetness, we’ve called for seasoning with a range of lime juice. To make this dish spicier, reserve and add the chile seeds.
Instructions
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat. Add onion, pepper, and jalapeño; cook, stirring occasionally, until onion is softened, 4 to 6 minutes. Add garlic, cumin, and ¼ teaspoon salt and cook until fragrant, about 1 minute. Add beans and cook until warmed through, about 1 minute. Transfer black bean mixture to large bowl and wipe out skillet.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add corn and sprinkle with 1/2 teaspoon salt. Cook, without stirring, until corn is browned on bottom and beginning to pop, about 3 minutes. Stir and continue to cook, stirring once or twice, until corn is spotty brown all over, 2 to 3 minutes longer. Transfer corn to bowl with black bean mixture.
- Stir in cilantro and 2 tablespoons lime juice. Season with salt and remaining lime juice to taste. Serve.
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