Mexican Sweet Corn Saute

The farmers market this morning was bustling with ears of sweet corn! We are now getting into the peak summer produce season so it’s time to stock up. This delicious blend of sweet corn, peppers, onions and black beans is a great side dish for any grilled meats or seafood. For a fun vegetarian rice bowl, serve the corn mixture on top of brown rice and garnish with guacamole, sour cream and shredded cheese.

1. Add olive oil to a cast iron skillet (or non-stick skillet) over medium-high heat. Add garlic and red onion and cook until softened, about 3 minutes, stirring often.

2. Add corn, red pepper and jalapeno and saute for 3 minutes longer.

3. Add black beans and spices and stir to combine.

4. Finish with fresh cilantro and lime juice and enjoy!

Mexican Sweet Corn Saute

Serves 4

All you need:

1 tablespoon olive oil

3 peeled garlic cloves, minced

1 small red onion, diced (about 1/2 cup)

4 ears sweet corn, kernels removed from each cob

1 red bell pepper, diced

1 jalapeno, seeded and diced

1 can black beans, drained and rinsed

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon kosher salt

Freshly ground black pepper, to taste

2 tablespoons chopped fresh cilantro

Zest and juice of 1 lime

All you do:

1. Add olive oil to a cast iron skillet (or non-stick skillet) over medium-high heat. Add garlic and red onion and cook until softened, about 3 minutes, stirring often.
2. Add corn, red pepper and jalapeno and saute for 3 minutes longer.
3. Add black beans and spices and stir to combine.
4. Finish with fresh cilantro and lime juice and enjoy!