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.
Rating: 3-1/2 stars.
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
15-oz can black beans
3 ears corn
1/2 cup chopped fresh cilantro
2-3 tablespoons lime juice (from 2 limes)
- Cut the corn kernels for cobs and set aside. You should have 3 cups.
- 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.
- 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.
- Add mined garlic, 1/2 teaspoon ground cumin, and 1/4 teaspoon salt. Continue to cook for 1 more minute.
- Add rinsed bean and warm for 1 minute and empty skillet into a large serving bowl. Wipe the skillet with a paper towel.
- 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.
- Add cilantro and 2 tablespoons lime juice, stir until combined and season with salt and remaining lime juice to taste.