for the itsy-bitsy, dainty golden beauties.
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
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
I love corn in any form, if you have missed it the thousand times I have said it before!