Serve this quick dish for corn, black beans, and peppers in a skillet with tacos, enchiladas, seafood, or even hamburgers.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
Ingredients
- 4 ears corn, shucked and kernels removed
- 1 small red bell pepper, diced
- ¼ cup chopped red onion
- 1 large jalapeno pepper, seeded and minced
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- salt and freshly ground black pepper to taste
- 1 (15 ounce) can black beans, rinsed and drained
- ¼ cup chopped cilantro
Instructions
- Mix corn kernels, bell pepper, onion, jalapeño, lime juice, chili powder, salt, and pepper together in a bowl until well combined.
- Heat a large skillet over medium-high heat. Add corn mixture and cook until onion is translucent, 5 to 6 minutes. Stir in black beans and cook until heated through, about 2 minutes. Remove from the heat and sprinkle cilantro over top.
Reviews
Did not follow recipe exactly but close. Superb taste. Also made a great dip.
So good in tacos or as a side. I did add about 1tsp of cumin
Makes a great side or salsa. Will make this again. Super quick and easy….plus, cilantro! What’s not to like?
I haven’t made it, but based on the reviews it’s missing something. I’m going to try adding a couple table spoons of cumin (while it’s cooking to absorb the potency – a dash of this is a must for Mexican food), and maybe some taco seasoning and onion and garlic powder it might make it too salty though). We will see. I could also replace the taco seasoning with some Knorr chicken flavor buillon powder and a Sazon Goya powder packet. I use these two when making Mexican rice so it might be what this needs.