posted by Terrytx 10-14-100 7:19 AM
* Exported from MasterCook *
Albuquerque Corn
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Salad Vegetable
Amount Measure Ingredient -- Preparation Method
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1 Tbsp. canola oil
10 small green onions
4 large ears fresh corn
1 Tbsp. fresh cilantro leaves
1 large jalapeno
3/4 tsp. kosher salt
1 large jicama
1/2 tsp. ground cumin
1/2 large red pepper
In 12-inch skillet over medium high heat, heat oil. When hot, add corn (kernels cut off cob, about 3 cups), jalapeno (seeded if desired - wear gloves - and minced). Cook, stirring often, until hot, about 2 minutes. Add jicama (about 10 ounces, peeled and cut into small dice for about 1 3/4 cups), red pepper (cut into small dice, about 1/2 cup), green onions (thinly sliced, about 1 cup), minced cilantro leaves, kosher salt and cumin. Heat through, stirring often, about 2 more minutes. Taste and adjust seasoning.
Can be made 1 day ahead. Cool and refrigerate, covered airtight. To serve, stir, taste and adjust seasonings. Serve at room temperature or warm (gently reheat in microwave oven or in nonstick skillet).
Makes 6 servings.