Wednesday, October 22, 2008

Sauteed Corn and Salsa

I love this side dish when I make things like enchiladas or quesadillas. You already have your carbs in the meal with the tortillas so this is a nice option to serve alongside. It would probably be pretty good as a dip as well. And you can add other things like black beans or scallions or fresh tomatoes if you have them!

Make sure your corn is nice and brown before removing it from the heat - you want that roasted flavor!

Sauteed Corn and Salsa
adapted from Everyday Food
Makes 2 servings

1 tablespoon olive oil
1 clove garlic, minced
10 ounce package frozen corn, about 2 cups
1/3 cup jarred salsa or 1/2 cup fresh salsa
kosher salt and coarse ground black pepper
1 tablespoon fresh chopped chives and/or cilantro

Heat olive oil in medium saute pan over high heat. Add corn and garlic, cook until corn begins to brown, stirring occasionally, 5-10 minutes.

Remove from heat and add salsa and salt and pepper to taste. Top with chives or cilantro.


Mrs. in May said...

What a good idea, I have been trying to think of a good side for Mexican food. My fiance hates beans and I am not a huge rice fan (because of the carbs already in there like you said). I think this would be perfect!

Darius T. Williams said...

I'm in love with corn everything - this looks great!