Sauteed Corn with Black Beans and Red Bell Pepper

Name: Sauteed Corn with Black Beans and Red Bell Pepper
Yield: Serves 4 to 6
Ingredients: 2 tablespoons, vegetable oil; 1/2 , red onion, chopped fine; 1/2 , red bell pepper, cut into 1/4-inch pieces; 1 , jalapeño chile, stemmed, seeded, and minced; 1 , garlic clove, minced; 1/2 teaspoon, ground cumin; , Salt; 1 (15-ounce) can, black beans, rinsed; 3 , ears corn, kernels cut from cobs (3 cups); 1/2 cup, chopped fresh cilantro; 2-3 tablespoons, lime juice (2 limes)

12 comments

By Sandra Wu

Appears in Cook's Illustrated September/October 2014

There are many ways to cook fresh corn, but few produce rich, complex, sweet flavor. We kept experimenting until the right method popped up.

SERVES4 to 6

TIME35 minutes

Sauteed Corn with Black Beans and Red Bell Pepper

WHY THIS RECIPE WORKS

To create corn side dishes with rich, toasted flavor, we strip the corn from the cobs when they are raw and then cook the kernels in a nearly smoking skillet. It is important not to stir the corn for a few minutes to give it a chance to bro...

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