a quick and delectable cold or warm broccoli spaghetti salad.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 2 teaspoons olive oil
- 1 large jalapeno pepper, minced
- 2 tablespoons diced onion
- 1 ½ cups frozen corn, thawed
- salt and ground black pepper to taste
- 1 tablespoon chopped fresh cilantro
Instructions
- Heat olive oil over medium low heat. Cook and stir jalapeno pepper in hot oil until softened, about 5 minutes. Add onion; cook and stir until the onion is soft, about 2 minutes more. Add corn. Season mixture with salt and black pepper. Continue cooking and stirring until the corn is hot, about 5 minutes. Sprinkle cilantro over the mixture, stir, and simmer another 30 to 60 seconds.
Reviews
So good! Will definitely be making again.
I really enjoyed this and so did my family. I made it as written, mostly. The only thing I did different was add butter for part of the oil. My husband used it as a topping to his pork taco. Great recipe! Still will be on my regular rotation. Thanks.
I used it as a topping for broiled tilapia that was was seasoned with some Adobo and Smart Balance butter. I broiled the fish on one side and added the corn mixture after the fish was turned over. Very tasty
This recipe was just ok for us. I really liked all the components in the dish, but, the frozen corn became slightly chewy. I cooked according to the recipe, but, maybe I just need to cook long enough to heat the corn and take off. I have made a similar recipe on AR using fresh corn and it is wonderful, but, it is not easy to find fresh corn in the winter. I will try this again, but, just experiment on cooking times and maybe even try a different brand of frozen corn.