The family that worked for in San Diego had a dog, but not just a dog, a really cool dog. He knew all sorts of fun tricks and was generally really well behaved. Since we never had a dog when I was growing up, he was really the first dog that I got to spend an extended and consistent amount of time with. We got to be great friends and he really opened my eyes to the “dog world”.
Our favorite times together were when I would sing to him. (OK, his favorite times were actually probably more like when I would take him for a walk or feed him. But my favorite times were when I would sing.) His name was Max and one of the songs I would sing to him went a little like this, “Maxito Bombito from Max-ico. Likes to eat Max-a-roni and cheese and sometimes Max-ican.” Original lyrics, huh? Anyway, I couldn’t help but giggle when I was making this side dish. Totally reminded me of him.
Along with making me giggle, this corn was just the side dish I was looking for when making Enchilada Casserole. It’s light but still flavorful and ridiculously easy. I also love the pops of color it adds to the meal. And as it turns, it’s also really good when scooped up on a chip and eaten like salsa. If you’re in a rut and looking for a new side dish to add to your rotation, give this a try!
2 Tbsp olive oil
2 cups of fresh or frozen corn kernels (I used fresh)
1/4 cup red bell pepper, diced
1/2-1 jalapeno, ribbed and seeds removed, diced*
1/4 cup red onion, diced
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cumin
Juice from 1/2 of a lime
3 Tbsp fresh cilantro, chopped
*Use the smaller amount if you don’t like spicy foods, or leave it out all together and replace with green pepper. For this photo I had only used 1/2 (and it appears to be hiding!).
Heat oil in a skillet over medium-high heat. Add the corn, pepper, jalapeno, onion, and seasonings, and cook for about 5 minutes, or until onions are translucent and corn is heated through. Remove from the heat and toss with fresh cilantro.
Adapted from Vintage Victuals