Servings: 4 people
Calories: 185kcal
Ingredients
- 1 tablespoon olive oil
- 3-⅓ cups fresh corn or 1 package 16 ounces frozen corn
- 1 peached pitted and chopped
- 1 red onion diced
- 2 garlic cloves finely chopped
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ⅓ cup minced fresh cilantro
- 1 avocado pitted, diced
Instructions
- In a large nonstick skillet, heat oil over medium heat.
- Add garlic, half the cumin and chili powder cooking for 1-2 minutes just enough to infuse the oil with flavor.
- Increase heat to medium high then add red onions cooking for a minute. Add the corn; cook and stir 3-5 minutes or until tender.
- Reduce heat to medium-low; stir in peaches, salt, pepper, remaining cumin and chili powder, and lime juice. Cook 2-3 minutes longer or until heated through.
- Remove from heat; stir in cilantro and avocado.
Notes
If using frozen corn don't forget to defrost before cooking.
Don't be afraid to cook the corn at higher temps. The slight char adds another level of flavor.
Just be careful not to cook the corn too long. Keep in mind the vegetables will continue to cook after you remove them from the heat, especially if you're using cast-iron. It's better to be early than late otherwise you risk the corn becoming soft or even soggy.
Fresh is always better, but frozen corn is a close second.
Nutrition
Calories: 185kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 598mg | Potassium: 495mg | Fiber: 6g | Sugar: 5g | Vitamin A: 434IU | Vitamin C: 14mg | Calcium: 20mg | Iron: 1mg
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