Roasted Corn and Red Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
5 ear(s) corn |
1 red pepper |
1 tablespoon(s) oil or butter |
1/2 cup(s) cilantro chopped |
2 tablespoon(s) lime juice |
salt and pepper to taste |
1 dash(es) ground cumin |
Directions:
1. ) Shuck and roast ears of corn until they are slightly blackened. Cut corn off cobs.
2. ) Roast red pepper until slightly charred. Put in ziploc baggie and let steam for a few minutes. Remove skin, seeds, etc. and dice about the size of the corn kernels.
3. ) In skillet big enough to hold veggies, add the oil or butter and melt. Toss in pepper and saute for 2-3 minutes, to ensure it is soft and fully cooked.
4. ) Add corn and some cumin, salt, and pepper. Stir and cook a few more minutes until corn is cooked. Taste for seasoning.
5. ) Remove from heat and add in chopped cilantro and lime juice. Toss and store in fridge until time to eat. Good both warm and chilled.
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