Sautéed Corn with Black Beans and Bell Pepper
A vibrant, quick-cooking side with fresh corn and earthy black beans
Why This Recipe Works
Fresh corn kernels keep their snap in this quick sauté, balanced by the creaminess of black beans and a hit of lime juice. This versatile dish works just as well at a summer barbecue as it does next to weeknight tacos.
Instructions
Heat the vegetable oil in a large skillet over medium-high heat until the oil shimmers but does not smoke.
Add the onion, bell pepper, jalapeño, cumin, and a pinch of salt to the skillet. Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 5 minutes.
Stir in the garlic and cook until fragrant, which should happen quickly—keep it moving to prevent the garlic from browning too much.
Add the corn and black beans. Cook, stirring frequently, until the corn is bright yellow and tender-crisp and the beans are heated through, 3 to 5 minutes.
Remove the skillet from the heat. Stir in the cilantro and the lime juice, starting with the smaller amount of juice and adding more if the corn is very sweet. Season with salt to taste and serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
