A Side of Roasted Corn

So, we’re all loading up on the fresh corn that’s readily available at the market now.

I, personally, like to prepare a side with green beans and Mexican flavors to make the flavor of the corn POP!  It looks like this:


We have several great veggies here and a different treatment for green beans, if your family doesn’t normally want to eat them!!

For 2 people, you would need:

  • 3 ears of corn, roasted (pull down the husks about 4 inches, remove what silks you can, then drizzle a little olive oil on the corn and fold the husks back up)
  • a large handful of green beans, ends trimmed and beans cut into 2-inch pieces
  • 1/3 of a red bell pepper, sliced thin, then cut into small cubes
  • a large clove of garlic, minced
  • several slices of a red onion, diced
  • crumbled cotija cheese (Mexican parmesan)  or feta

Roast the ears of corn for about 25 minutes at 375 degrees.

Boil some salted water and blanch the green beans for 3 minutes, then cool quickly in cold water to stop the cooking.

In the same pan, make a turn of olive oil (about a TBL.) and slowly cook the red onion, red bell pepper, then garlic.

Cut the slightly cooled corn off the ears and mix with prepared beans, bell pepper, garlic,  and red onion. Add 1/8-1/4 cup cotija cheese and stir lightly.

It’s colorful and inviting as well as tasty—and you’ll even eat the green beans!!!





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