Southwestern Pan Seared Corn
photo by Karen Elizabeth
- Ready In:
- 20mins
- Ingredients:
- 10
- Yields:
-
6 portions
- Serves:
- 6
ingredients
- 1 tablespoon vegetable oil
- 1 lb corn (about 2 cups)
- 1⁄2 cup red bell pepper, diced
- 1⁄4 cup red onion, diced
- 1⁄4 cup poblano pepper, diced
- 1⁄2 teaspoon ground cumin
- 1⁄2 cup black olives, sliced
- 1 tablespoon cilantro, chopped
- 1 tablespoon fresh lime juice (1 lime)
- salt
directions
- Heat oil in a large skillet over medium high heat. Add corn before oil smokes and saute 2-3 minutes until lightly browned. Place corn in a mixing bowl and set aside.
- Add peppers and onions to skillet and cook 5 minutes, stirring occasionally. Add cumin and cook another 1-2 minutes.
- Turn heat to low, stir in remaining ingredients. Toss with corn and serve.
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Reviews
-
I made this dish for a covered dish supper I was invited to.I used fresh corn and quadrupled the recipe so the prep time and cook time were a bit longer than ten minutes each. I didn't really measure the proportions but judged by what looked and tasted right. The dish was lovely when plated and was the biggest hit of the party. I used enough lime juice to make certain that the flavor came through. Experiment with this as a base and you'll be as pleased as I was.
RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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