By Dane Feldman
A quick side dish of corn and beans is a great way to provide a balanced meal alongside fish or chicken. This recipe also contains a homegrown kung pao pepper that gives a whopping amount of heat, so if you’re looking to go the mild route, swap the kung pao for a red bell pepper instead.
What you’ll need:
3 ears of corn
1 can black beans
1/2 Spanish onion, chopped
1 kung pao pepper, chopped
1/4 cup dry white wine
1/4 cup water
Remove the silk from the corn and grill it, turning after about 5 minutes.
Saute the onion in olive oil in a pan. When the onion begins to brown, add the pepper and beans.
Then add the water and wine. Bring to a rapid saute and keep warm.
Cut the kernels from the corn and add to the beans and onions.
Just before serving squeeze the lime over the mixture. Serve with pico de gallo.
Photos by Dane Feldman.