4cupsCornFresh Kernels - (from about 4~6 medium size corn)
2Onions- medium, chopped
2cupsgreen bell peppers poblano banana chiliesChopped Red or , or , or hatch or other sweet to mildly hot
2clovesGarlic- , finely minced
1½tspsCuminGround
to tasteSalt Pepper&
Instructions
Heat a large nonstick skillet over high heat. Add the corn and cook for 4~6 minutes or until they turn dark brown in places and begin to smell 'roasted', stirring often.
Add the onions and peppers, and cook for 4~5 minutes or until the veggies soften.
Stir in the garlic, cumin and 1cup of water, season with salt and pepper. Simmer for 8~10 minutes or until all of the liquid evaporated and corn begins to brown again. Remove from heat and cool completely.
How to Freeze: Once completely cooled, spoon the mixture into resealable freezer bags or freezer jars. Make sure to leave room for expansion. Remove the excess air from the freezer bags, if using, by laying them flat and squeezing out. Label bags or jars. Stack the bags flat for an efficient storage.
Thaw and Use: Defrost the food in the bags or jars before using.
Notes
Ideas for using this Roasted Confetti Corn: * Stir into prepared salsa.* Add to recipes in place of fresh or frozen corn.* Stir into cooked white or brown rice.* Use in quiche or quesadilla filling.
