Maaaaybe we should start calling this blog “…Makes all the Recipes from America’s Test Kitchen Healthy Family Cookbook,” because it is AWESOME and everything we’ve made so far from there is delicious.
For some reason I have really been craving Mexican food lately. Ok – I am always craving Mexican food. In college I would eat Chipotle multiple times a week. Those were the days.
I originally wanted to make this recipe because I had a bunch of frozen corn in the freezer and figured I could use it up with this. Of course I got all pumped up to eat it and then realized you need to use fresh, NON FROZEN corn. I don’t really know why, the directions just ominously decree it. I obeyed and bought some fresh corn – even husked it and everything!
You will need: paring knife, 12 inch nonstick skillet
- 1 ½ tbsp olive oil
- 2 ears corn (slice off the kernels with a paring knife)
- 1 red bell pepper, stemmed, seeded, and chopped
- 1/2 jalapeño chile, stemmed, seeded, and chopped (if you want it extra spicy, add the whole thing)
- 1 green onion, sliced
- 2 garlic cloves, minced
- 2 limes, juiced
- 2 tbsp fresh cilantro, minced
- Salt and pepper
Heat 1/2 tbsp of olive oil in the skillet over medium-high heat for until warm.
Carefully add the corn and cook. Stir on and off until golden brown for about 6 to 8 minutes.
Dump the browned corn to a large bowl.
Stir in everything else.
Recommended but not necessary: cover and refrigerate for an hour or so – this will blend the flavors better!
Store in the fridge. Keeps for several days.
Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!