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Cattle Corn

This is a great side dish to accompany all kinds of grilled meats and vegetables. Last night I made it with sweet grilled boneless pork ribs and Italian ring sausage. I first had this in Austin, Texas while attending the SXSW conference. It was served as a side for Chicken Fried Steak, one of my favorite beef dishes.

The dish is very similar to a Summer Black Bean Salad, but is seared in a pan and served hot. The ingredients are simple and can be prepared in minutes.

Not included in the ingredient list are the herbs and spices that can be added. Although the recipe works great just as is, I usually add other ingredients to fit into the style of the main dish. For instance, If I’m cooking something Southwestern, I add cumin and chile powder, or maybe a diced jalapeño. The possibilities are endless.

I look forward to reading about other versions of this great recipe. Reply to this article and let me know your version. Enjoy.

To make a basic Cattle Corn you will need:

1 medium sized white onion

2 cloves of garlic

2 green bell peppers

1 red bell pepper

3 ears of corn (or 1 medium can of corn)

1 can of black beans (rinsed)

Heat up a pan that can take high heat. Dice all the ingredients into a similar size. If using fresh corn, remove the kernels from the cob. Add the onion and garlic to the hot pan. The object here is to cook this dish fast and add color to the ingredients without cooking them down to a mush. Cook for 1 minute, then add the green and red peppers. After another minute, add the corn, sear, then add the beans. Add salt and pepper to taste, cover, and turn off heat.

You can bring this back up to temperature before serving.

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