alteRecipes.com recipe
derived from
Alice Waters's
The Art of Simple Cooking, page 302
| 1. | corn | 2 cups frozen kernels |
| 2. | red bell pepper | 1, diced |
| shallot | 1 large, diced | |
| 3. | olive oil | 1 Tablespoon |
| 5. | cilantro | ½ Tablespoon, chopped |
| lime juice | juice of 1 lime | |
| salt | to taste |
1. Measure out the corn and set it aside to defrost a little.
2. Dice both the pepper and the onion quite fine.
3. In a large frying pan heat the olive oil over high heat, then add the corn. Let the corn brown and then stir it vigorously. Repeat until the corn is cooked through and looks thoroughly browned.
4. Add the diced pepper and shallot, stirring very quickly. Stir until you see the shallots starting to become transparent and the peppers are just beginning to soften. Remove the pan from the heat and scrape the contents into a bowl.
5. Add the chopped cilantro, the lime juice, and the salt to the bowl and stir until you think you have reached the perfect flavor.