Tis the season

for the itsy-bitsy, dainty golden beauties.

  
“I have no hostility to nature, but a child’s love to it. I expand and live in the warm day like corn and melons”- Emerson
The corn season arrives and I let out a sigh of relief. I wait eagerly for these months when I can go out to the store, smell the wet earth on fresh corn and obsess over which one, among the hundreds laid out, I should pick. I love corn- and I love all kinds of it. I am happy with just plain corn (sweet or otherwise) roasted on a stove.
I saw the recipe here– by the way Mark Bittman rocks!
Ingredients

2 tablespoons canola oil
3 ears corn, stripped of their kernels
1 small red onion, chopped
1/2 red bell pepper, cored, seeded, and chopped
1 tsp chilli powder, like ancho
Salt and freshly ground black pepper
1 small can (15oz) black beans
Juice of 2 limes
1/2 cup chopped fresh cilantro leaves

Method

Put the oil in a pan and turn the heat to high. When the oil is very hot but not yet smoking, toss in the corn. Let it sit for a minute or so, then stir or shake the pan; brown the corn a bit, 5 minutes or less, then turn off the heat and stir in the onion, pepper, chile powder, salt, and pepper.

Cool for a few minutes, then toss with the remaining ingredients. Taste, adjust the seasoning, and serve hot, warm, or at room temperature

Judgement

I love corn in any form, if you have missed it the thousand times I have said it before!

  • 2 teaspoons canola oil
  • 1 clove garlic, minced
  • 1 1/2 cups corn kernels (from 3 ears)
  • 1 large ripe mango (about 1 pound), peeled and diced
  • 1 15-ounce or 19-ounce can black beans, rinsed
  • 1/2 cup chopped red onion
  • 1/2 cup diced red bell pepper
  • 3 tablespoons lime juice
  • 1 small canned chipotle pepper in adobo sauce (see Ingredient Note), drained and chopped
  • 1 1/2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 teaspoons canola oil
  • 1 clove garlic, minced
  • 1 1/2 cups corn kernels (from 3 ears)
  • 1 large ripe mango (about 1 pound), peeled and diced
  • 1 15-ounce or 19-ounce can black beans, rinsed
  • 1/2 cup chopped red onion
  • 1/2 cup diced red bell pepper
  • 3 tablespoons lime juice
  • 1 small canned chipotle pepper in adobo sauce (see Ingredient Note), drained and chopped
  • 1 1/2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 teaspoons canola oil
  • 1 clove garlic, minced
  • 1 1/2 cups corn kernels (from 3 ears)
  • 1 large ripe mango (about 1 pound), peeled and diced
  • 1 15-ounce or 19-ounce can black beans, rinsed
  • 1/2 cup chopped red onion
  • 1/2 cup diced red bell pepper
  • 3 tablespoons lime juice
  • 1 small canned chipotle pepper in adobo sauce (see Ingredient Note), drained and chopped
  • 1 1/2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 teaspoons canola oil
  • 1 clove garlic, minced
  • 1 1/2 cups corn kernels (from 3 ears)
  • 1 large ripe mango (about 1 pound), peeled and diced
  • 1 15-ounce or 19-ounce can black beans, rinsed
  • 1/2 cup chopped red onion
  • 1/2 cup diced red bell pepper
  • 3 tablespoons lime juice
  • 1 small canned chipotle pepper in adobo sauce (see Ingredient Note), drained and chopped
  • 1 1/2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • And for dessert, we have fresh figs-quark cheese pot– for those days when you crave something sweet

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