Most of the time when I make Mexican food, I don't have a lot of energy or time to put into side dishes, and cans of refried beans kind of gross me out. So this was the perfect option for a quick healthy side dish to go with the enchiladas I made Monday night. I could throw it together while the enchiladas were in the oven. Browning the corn really brought out its sweetness which was nicely balanced by the heat and smokiness of the salsa I used.Sauteed Corn and Salsa
source: Everyday Food via Cooking This and That
Makes 2 servings
Ingredients
1 tablespoon olive oil
1 clove garlic, minced
10 ounce package frozen corn, about 2 cups
1/3 cup jarred salsa or 1/2 cup fresh salsa
kosher salt and coarse ground black pepper
1 tablespoon fresh chopped chives and/or cilantro
Heat olive oil in medium saute pan over high heat. Add corn and garlic, cook until corn begins to brown, stirring occasionally, 5-10 minutes.Remove from heat and add salsa and salt and pepper to taste. Top with chives or cilantro.
