When certain fresh vegetables are not in season, frozen ones are the next best thing – and March just so happens to be National Frozen Food Month. Today, I’m taking this opportunity to share my favorite side dish: Chili-Lime Jalapeno Corn. The recipe combines fresh lime juice with sweet corn and mild jalapeno peppers. All the vegetables get sautéed in a butter bath for a savory and mouth-watering bite. The citrus juice gives the dish a bright flavor and plump, red cherry tomatoes provide great texture. You don’t have to wait on summer to savor the delicious flavor of corn. Wake up dinner time now!
Chili-Lime Jalapeno Corn
Perfect served alongside fish, chicken or beef, you can even eat the leftovers cold as a “salsa” with tortilla chips. Enjoy!
1 medium onion, chopped
1 medium orange bell pepper, diced (You can use red or green bell pepper too, but I like to throw in orange to set it apart from the other vegetables.)
1 or 2 Jalapeno Peppers, seeded and diced
2 tablespoons of butter
1 16 oz bag frozen corn
1 handful of cherry tomatoes, sliced lengthwise
Juice of 1/2 Fresh Lime
1/2 Tablespoon of chili powder
Salt, Pepper to taste
In a large skillet over medium heat, saute the onion, bell pepper and jalapeno peppers in butter until tender, about 5 minutes. Add frozen corn directly from the freezer (no need to thaw). Cook the vegetables and corn together until incorporated well. Add in cherry tomatoes, then fresh lime juice and stir. Season with chili powder, salt and pepper.
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Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the former Statesboro Herald food columnist and past host of the television program “Statesboro Cooks.” From 2012 – ’14, she appeared regularly as Celebrity Chef at the Statesboro Main Street Farmers’ Market and wrote as a guest blogger for Visit Savannah and The Local Palate. In addition, her work is published in Moments magazine and Connect Statesboro. Her culinary accomplishments are recognized in two publications: She is a featured alumna in Georgia Southern Magazine (Spring ’14) and the “Go Girl!” in Moments magazine (March 2104), a tabloid for moms and modern women. To learn more, visit RebekahFaulk.wix.com/RebekahFaulk.
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