This corn recipe makes a wonderful side dish - or a pretty tasty taco topping. I have made it with both frozen and fresh corn. If you would like vegetarian tacos, add 16 ounces of black beans, double the spice and add 1 Tbl chili powder.
3 Cups Corn Kernels 1/4 Tsp Pepper
1 Medium Lime, Grated And Juiced 1 Tsp Cumin
1/4 Tsp Salt 2 Tbl Fresh Cilantro
Cook corn and remove from cob OR heat frozen corn until heated through. Stir in lime zest and juice (about 2 tsp of each) along with spices.
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