Saturday, March 29, 2008

Southwestern Corn

¼ cup chicken broth (use vegetable broth to make this vegan)
1 cup corn
1 teaspoon olive oil
1 serrano, whole
½ cup red bell pepper, diced
¼ cup cilantro, finely chopped
1 teaspoon dill, finely chopped
1 garlic clove, whole

Heat a small skillet. Add oil, garlic and serrano, then allow to heat. When heated, add corn, bell pepper and dill. Sauté for 1 minute, then add cilantro and broth and simmer until broth is cooked off.

Serves 2.

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