This one was shared by fellow Springdellian Dawn DeMeo. The source is Cooks Illustrated, a fabulous local test kitchen. It’s a wonderful recipe as it’s very flexible in its ingredients, and easy to make your own. Check them out and try this one today!
Photo by Dawn DeMeo
Sauteed Corn with Black Beans and Red Bell Pepper
Source: CooksIllustrated.com
Serves: 4 to 6
Notes: 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.
I don’t know where Cook’s Illustrated gets their corn, but I rarely get more than ½ to ¾ cup of kernels from a cob. So I used 4 ears instead of the 3 called for.
Ingredients:
4 ounces (about 4 slices) bacon, chopped medium
2 tablespoons vegetable oil
½ red onion, chopped fine
½ red bell pepper, cut into 1/4-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)
Directions:
1. 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.
2. 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.
3. Stir in cilantro and 2 tablespoons lime juice. Season with salt and remaining lime juice to taste. Serve.