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    • October 27, 2016 in Recipes

    Roasted Corn


    2 cups fresh corn kernels

    1 cup chopped onions

    1 cup chopped red or green bell peppers or poblano, hatch, or other sweet to mildly hot chillis

    1 large clove of garlic, minced (4 tsp)

    3/4 tsp ground cumin


    Heat large non-stick skillet over high heat.

    Add corn, and cook 4 minutes, stirring often, or until dark brown in places and corn begins to “pop”

    Stir in onions and peppers, and cook 4 minutes more until onions and peppers soften.

    Stir in garlic, cumin, and 1/2 cup water, and salt to taste.

    Simmer 6-8 minutes, or until all liquid has evaporated, and corn begins to brown again.

    Remove from heat, and cool.

    Serve as a tasty side dish.