sometimes, rather surprisingly, i'm in the mood for spice.
and tonight i wanted corn. more specifically, corn + spice. i found a bunch of "mexican corn" and "spicy corn" recipes online, but i didn't have everything called for in them, mostly i was missing the green pepper. and i was worried that the "jarred salsa" would taste soggy, mushy, and not quite right. but i improvised anyway. and it worked...
...and ditto for the beans. i wanted to change it up, spice it up, so i read the recipe on the back of the goya can. i had maybe half the ingredients for that one too. oh well. so i improvised that one too. it probably isn't as good as the original recipe, but it was definitely better than plain old black beans from a can. (and i had everything already in my pantry)
2 tablespoons unsalted butter
1/2 onion, diced
2 cups corn
1/2 teaspoon cumin
1/2 cup salsa
2 tablespoons cilantro
- in a saute pan, melt the butter over medium heat. add the onion and saute until starting to soften, about 5 minutes.
- add the corn, salt to your liking, and cumin. cover and cook about 10 minutes.
- add salsa and cilantro, mix, remove from heat, and serve or cover to keep warm before serving.
spicy black beans
15 ounce can black beans, rinsed
2 tablespoons butter
1/2 onion, diced
3 gloves of garlic, minced
3/4 cups water
1/2 teaspoon dried oregano
salt & pepper
- in a saute pan, melt the butter over medium heat. add the onion and garlic and saute until starting to soften, about 5 minutes.
- add the beans, water, oregano, and season with salt and pepper. bring to a boil. reduce heat and simmer about 10 minutes or until most of the water has been cooked out.