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Publisher: Vegan Heritage Press © 2008 by Robin Robertson ISBN: 9780980013108 |
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Reprinted with permission from the author, Robin Robertson.
Chipotle Corn
(Serves 4)
The smoky heat of the chipotle plays nicely against the sweetness of the corn.
Ingredients
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1 pound frozen corn kernels, thawed
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1 tablespoon olive oil
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1 canned chipotle chili, minced
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2 tablespoons minced fresh cilantro or parsley
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Sea salt and freshly ground black pepper
Directions
Cook the corn according to package directions, then drain and return to the pot. Add the oil and chili, stirring to coat. Stir in the cilantro and season to taste with salt and pepper. Transfer to a serving dish.