Wednesday, March 5, 2008

Warm Corn Salad


Cut the kernals from 3 cobs of fresh corn into a large non-stick skillet. Add 2/3 cup chopped onion, 1/3 cup chopped red bell pepper and 1/4 cup butter. Saute until onions are soft. Add very finely minced jalapeno to taste and 1/2 of a small can of medium or mild diced green chiles. Toss to mix. Add 2/3 cup chopped fresh cilantro, the juice of 1 lime and salt and pepper to taste. Toss. Sprinkle with crumbled cotijo cheese.

Serve either hot or cold - we like it best warm, but not steaming hot. Goes great with BBQ ribs.

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