Thursday, July 5, 2012

Southwestern Corn

For the 4th of July (and my nephew's 4th birthday) I got to go home to The Desert (my hometown of Bermuda Dune; somewhere in between Palm Springs and Coachella). On the 4th, my family had a BBQ and I offered to make my famous Southwestern Corn. Don't tell anyone its semi-homemade!

1 tbsp olive oil
1/2 onion, chopped
2 tsps minced garlic
3 dashes of Hot sauce
2 small bell peppers, chopped (I like to use green and red)
2 cans of whole kernel corn, drained
1 can of diced tomatoes with green chillies, drained (Beware, the green chillies are a bit spicy!)
1 tbsp diced black olives

Heat some oil in a large skillet. If you have a grill skillet, use that so you can get a nice char on your veggies.

Add the onions, garlic, hot sauce, salt and pepper and sauté until onions are almost tender.

Add the chopped peppers,

and sauté until the onions are translucent.

Scoot the onion, garlic, and pepper mixture to the outsides of the pan making a well in the center.

Add the corn to the well. This will allow the corn to have the most amount of contact with the pan and the heat.

Cook the corn in the well until it has a nice color to it, but not too tender.

Add the tomatoes and cook another couple minutes, stirring all together.

Cook, while stirring, until all the liquid is absorbed.

Lastly add the olives

And thats all there is to it! Serve it hot or cold, with chips or without!

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