Food > Recipe Directory > Courses/Meal Type > Sides > Chipotle Corn, Green Beans and Sweet Peppers
Chipotle Corn, Green Beans and Sweet Peppers Recipe
Chipotle Corn, Green Beans and Sweet Peppers
Slice the beans and dice the onion and pepper to the same size as corn kernels for the best effect. Serve warm or cold as a salad (recipe below).
Ingredients
- 4 to 6 corn cobs (or 3 cups/750 mL kernels)
- 2 tbsp (30 mL) olive, peanut or vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 oz (250 g) green beans, finely sliced crosswise
- 1/2 cup (125 mL) peeled seeded diced tomatoes
- 1 sweet red pepper, diced
- 2 canned chipotle peppers, seeded and minced
- 1 tbsp adobo sauce (from canned chipotles)
- 1 tsp (5 mL) dried oregano
- 3/4 tsp (4 mL) salt
Preparation
Cut off corn kernels from cobs.
In large skillet, heat oil over medium-high heat; fry onion and garlic until onion is soft, about 3 minutes. Add corn, beans, tomatoes, sweet and chipotle peppers, adobo sauce, oregano, salt and 1-1/4 cups/300 mL water; cook, uncovered, until vegetables are tender and most of the liquid is cooked out, 6 to 7 minutes (if too much liquid remains, cook over high heat until reduced).
More Information
Variation:Chipotle Corn, Green Beans and Sweet Pepper Salad:
Proceed as above; let cool; refrigerate until chilled. Mix in 1/2 cup/125 mL chopped fresh coriander, 2 tbsp/30 mL lime juice and 1/4 tsp/1 mL salt.
- Serving(s)
- 6
| Per serving: about | |
|---|---|
| Calories | 144 |
| Protein | 4 g |
| Fat (total) | 6 g |
| Sat. Fat | 1 g |
| Carbohydrate | 24 g |
| Fibre | 4 g |
| Sodium | 352 mg |
| Calcium | 3 % RDI |
| Iron | 6 % RDI |
| Vitamin A | 16 % RDI |
| Vitamin C | 73 % RDI |
| Folate | 22 % RDI |
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Source
Homemakers Magazine: Summer 2006
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