CORN SAUTÉ WITH JALAPEÑO AND CILANTRO Vegan

The heat of the jalapeño and the sweetness of the corn are perfectly balanced in this simple summer sauté.

Cook Time: 5 minutes
Serves: 4

2	tablespoons extra-virgin olive oil
¼	cup diced (V inch) red onion
1	garlic clove, grated
1½	teaspoons ground cumin
2½	cups fresh corn kernels (from 4 to 5 ears)
1	tablespoon coarsely chopped seeded jalapeño pepper, or to taste
¼	cup chopped fresh cilantro
½	teaspoon coarse salt

1. Heat the oil in a large skillet until it is hot enough to sizzle a piece of onion. Add the onion and garlic and cook, stirring, over medium-low heat for 1 minute. Stir in the cumin.
2. Add the corn and jalapeño and cook, stirring, until the corn is crisp-tender, about 3 minutes. Stir in the cilantro and salt. Spoon into a serving bowl.

Shortcuts
See the directions for cutting corn from cobs on opposite page.

Variation
Corn Sauté with Black Beans and Piquillo Peppers: Stir in ½ cup well-drained cooked or canned black beans and 2 tablespoons diced (¼ inch) jarred piquillo peppers (see [>]) or other roasted red peppers.

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Make a Meal

Serve with Quick Black Bean Chili ([>]; with or without the roasted sweet potatoes) garnished with chopped red onion, avocado and tomato.

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