Friday, February 28, 2014

Mexicanesque Corn

Great for Mexican night.  Corn, jalapeno, mushrooms, and cilantro.

     I know it's not completely seasonal, but if you've got a bit of corn in your freezer right now this is just the thing to do with it.  Especially if you like a nice burrito every now and then!  My kids like a nice burrito three times a week at least.  This corn makes a nice side or filler.  I'm not sure if much of the food we eat in the states really qualifies as authentic Mexican but this goes with burritos, so I'm calling it "Mexicanesque."  This is so quick to put together, if you're a quick chopper, you could have this on your plate in 15 minutes. 

Mexicanesque Corn
1 tsp olive oil
1 C chopped mushrooms
3/4 C chopped onion
2 Tbs diced jalapeño
1 Tbs minced garlic
1 lb frozen or fresh corn
1/2 tsp salt
1/4 tsp pepper
1/4 C fresh cilantro, minced

Heat oil in a large skillet and add mushrooms and onion.  Cook until onion has begun to brown and mushrooms are soft.  Add jalapeño and garlic and cook about 20 seconds until garlic has released its fragrance.  Add corn.  Cook until corn has warmed up.  If a few kernels begin to brown, all the better!  Season with salt and pepper and remove from heat.  Stir in cilantro just before serving.

Corn, Mushrooms, Onions, Garlic, Jalapeno, Cilantro

This one was a hit with everyone for once!  Add a little more jalapeño or cilantro as you see fit!


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