Sauteed Corn with Black Beans and Red Bell Pepper
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.
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...
