Wednesday, July 22, 2009

Mama's Cookin

I made some yummy "roasted corn salsa". I don't know if I should actually call it roasted because I didn't actually "roast" anything. I put stuff in a skillet and "browned" it, but that's about it. Good enough I say.
This will be my first recipe post on my lovely blog. Enjoy.
Here's the Scoop:
3 tsp olive oil
1 can of mexican corn
1 can of whole kernal corn
4 scallions (white part only, chopped)
2 tblsp butter
2 minced garlic cloves
1 tsp salt
1 tsp cumin
1 tsp chili powder
1/2 tsp black pepper
1 medium tomato- diced
1/2 jalapeno pepper- diced
1/2 each red and green peppers-diced

Heat olive oil in a skillet on high. Drain juice out of cans of corn. Pour corn into skillet and heat until slightly browned. Stirring occasionally. Transfer to a bowl.

Cook white part of scallions in butter with garlic, salt, cumin, chili powder, pepper, and jalapeno in skillet over medium heat until scallions are tender. Remove from heat and add to corn.
Stir in diced tomato and peppers.

I prefer to eat this with tortilla chips while it is still warm, but its also good cold. Also goes well with a tall glass of sweet iced tea.

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