Sautéed Corn with Cilantro, Mint and Tequila
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To go with my Tequila-Lime Shrimp Tacos, I made up a quick corn sauté. I figured I might as well throw some tequila in there, too. You know, to make it a cohesive meal ;). This was really easy to put together and had really nice flavor. It was great with the tacos, and I was able to use up some produce that I had hanging out for aaaaalmost too long, which is always a bonus. It’s tricky to cut back on waste in the kitchen, but I’m really trying to get better at it. That reminds me, I have some beets in there that I really need to roast…
Sautéed Corn with Cilantro, Mint and Tequila
Ashley Covelli
1 tablespoon extra-virgin olive oil
1/2 yellow onion, minced
1 clove garlic, minced
1/2 teaspoon dried oregano
1 pound bag frozen baby gold & white corn, thawed
1 plum tomato, diced
Kosher salt and freshly cracked black pepper
1 tablespoon rice vinegar
1 tablespoon tequila
1 tablespoon cilantro, chopped
1 tablespoon mint, chopped
Heat oil in a skillet over medium heat. Add onion, garlic and oregano and sauté for a few minutes, until soft. Add corn, tomato, salt and pepper, vinegar and tequila. Sauté for a few minutes until everything is warmed and the liquid reduces. Remove from heat and stir in cilantro and mint.
Enjoy!
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
3 Comments
Joanne
I never know what to do with corn other than..eat it. This is such a fun side!
Ashley
Hehe thanks! Yeah, I always forget how much you can do with corn, even the frozen stuff!
Laura
This looks delicious. Really unique.