This is a colorful side dish for any Latin meal. You might say it’s our homage to Frida Kahlo’s palette and palate. It’s quick, it’s easy, and it’s beautiful.
Yields 3 cups
Serves 2 or 3
Time: 35 minutes
1½ teaspoons minced or pressed garlic
2 tablespoons vegetable oil, plus more for the pan
1½ teaspoons ground cumin
1 teaspoon salt, plus more as needed
¼ teaspoon freshly ground black pepper
2 cups fresh corn kernels, or 12 ounces frozen and thawed
1 poblano pepper, seeded and diced
1 red bell pepper, seeded and diced
⅓ cup chopped scallions
2 teaspoons finely grated lime zest
2 tablespoons chopped fresh cilantro
Whisk the garlic, oil, cumin, salt, and black pepper in a large bowl. Add the corn and poblano and bell peppers and toss well.
Spread the vegetables on a lightly oiled baking sheet. Broil for about 10 minutes, stirring twice, until the corn is slightly brown and beginning to crinkle.
Remove from the broiler and transfer the vegetables to a bowl. Add the scallions, lime zest, and cilantro and mix well. Season with additional salt to taste. Serve warm.
Latin American Peppers and Corn will add color and zest to many Latin meals, for example Winter Squash and Red Bean Mole, Pozole Verde, or Haitian Rice and Beans with Plantains. It’s also really good next to a Green Tomato Omelet or even a Mexican Toasted Cheese Sandwich.