Sauteed Corn with Black Beans and Red Bell Pepper

August 28, 2014

The current issue has a lot of latin-themed recipes, so I served this as a side-dish. The flavors was very well balanced and enjoyable. I followed the instructions that stressed not moving the corn, but didn’t hear any clear popping after 5 minutes. It’s possible that my skillet might not have been hot enough.  Overall, I was please with the outcome, but it was a little more of a mess than I would normally want for a salad. 3-1/2 stars.

Refreshing corn and bean salad

Refreshing corn and bean salad

Rating: 3-1/2 stars.
Cost: $4.75.
How much work? Medium.
How big of a mess? Medium.
Start time 4:00 PM. Dinner at 6:00 PM.

Chris Kimball’s original recipe is here. The descriptions of how I prepared it today are given below:

2 tablespoons vegetable oil
1/2 red onion
1/2 red bell pepper
1 jalapeño chile
1 garlic clove
1/2 teaspoon ground cumin
Salt
15-oz can black beans
3 ears corn
1/2 cup chopped fresh cilantro
2-3 tablespoons lime juice (from 2 limes)

  1. Cut the corn kernels for cobs and set aside. You should have 3 cups.
  2. Cut bell pepper into 1/4″ pieces. Finely chop your red onion. Remove the step and seeds from your jalapeno, then mince. Rinse your black beans.
  3. Put a 12″ non-stick skillet over medium burner, and 1 tablespoon vegetable oil and allow to pre-heat for 2 minutes. Saute the onion, bell pepper and jalapeno for 4 to 6 minutes, until the onion has softened.
  4. Add mined garlic, 1/2 teaspoon ground cumin, and 1/4 teaspoon salt. Continue to cook for 1 more minute.
  5. Add rinsed bean and warm for 1 minute and empty skillet into a large serving bowl. Wipe the skillet with a paper towel.
  6. Turn up the burner to medium-high and preheat 1 more tablespoon vegetable oil until it begins to shimmer. Add corn kernels and sprinkle with 1/2 teaspoon salt. Cook for about 3 minutes without stirring until the corn begins to pop. Stir and until the corn becomes spotty brown; for about 3 minutes longer. Empty into serving bowl.
  7. Add cilantro and 2 tablespoons lime juice, stir until combined and season with salt and remaining lime juice to taste.

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