Monday, September 3, 2012

Fiesta Corn & Black Beans

My husband has been working for a large catering company here in our area for a few years now.

He's done a few different jobs for them and one of them was to make hot entrees for their corporate catering side.

They put together about 600 hot entrees a day that were put into heat safe containers and then delivered them to various companies and schools that didn't have a cafeteria of their own

It was nice because he always brought home the leftovers and we hardly ever had to cook dinner or even shop for groceries!  Win win!

One of my favorite vegetable sides that they did was this delicious spiced corn.  I could eat my weight in it....and probably did at least twice.  Ive kicked it up a little bit and came up with my own version

The key to the deliciousness is the spice blend. 

 It's called 1, 2, 3 Spice

It's simply a ratio of  
 1 part Coriander
2 parts Cumin
      3 parts Chili powder

so you can make how ever much you like whether it be just a few teaspoons or a jar for you to keep in your cabinet

You can use already ground coriander, but I toasted and the whole seeds myself in a dry pan

Then ground them in a coffee grinder

It's sort of lemony in smell.  Alot of people haven't cooked much with coriander, but they really should!  It's delicious!

After your spice is all blended up.....melt a few tablespoons of butter in pan.  Add half a diced medium onion and cook until translucent.  Then add 1 can of black beans that have been drained and rinsed, 1 can of drained corn, and 1 can of diced fire roasted tomatoes (don't drain)

Add 3 teaspoons of your 1,2,3 and gently stir until it's heated through.  Season with salt to taste

I served this along side my Sour Cream Chicken Enchilada Casserole

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