Southwest Skillet Corn.
Come on fresh corn. I love you so.
It really doesn’t matter to me how corn is prepared because I can’t think of a way I don’t love it. I’ve discovered over the past couple of years that roasting veggies like corn (or onions, jalapenos, poblanos, red peppers), over an open flame, intensifies their flavor and adds just a hint of smokiness. What a great way to give your favorite salsas and sides a little flavor boost.
For Southwest Skillet Corn, fire roast the corn then remove it from the cob. In a large skillet, saute onion, jalapeno, and corn with a little butter until tender, add in your favorite Southwest seasonings like cumin, chipotle chili pepper, and cayenne. Finish with salt & pepper to taste and a generous sprinkling of fresh cilantro. Try variations on the veggie combination by using different peppers, fresh tomatoes or zucchini, even diced cooked new potato. Come on fresh corn.
- 4 ears corn, husks removed
- 2 Tbl. butter
- 1 small onion, diced
- 2 jalapeno, diced
- 1 tsp. cumin
- ¼ tsp. chipotle chili pepper
- pinch cayenne pepper
- salt & pepper to taste
- ¼ cup fresh cilantro leaves, chopped
- Flame roast corn over a stove top burner or under a hot broiler. Turn every minute or so until it is lightly charred on all sides. Allow to cool slightly, then cut off the cob.
- In a large skillet, melt butter over medium heat. Saute onion, jalapeno, and corn until tender 5-7 minutes. Add seasonings and salt and pepper to taste. Continue cooking an additional 2-3 minutes. Serve topped with chopped fresh cilantro.
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