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.

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