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Full Online Book HomeLearning KitchenMexican And Hispanic - Vegetable - Albuquerque Corn
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Mexican And Hispanic - Vegetable -  Albuquerque Corn Post by :Rick_K. Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2651

Click below to download : Mexican And Hispanic - Vegetable - Albuquerque Corn (Format : PDF)

Mexican And Hispanic - Vegetable - Albuquerque Corn

1 Tbsp. canola oil
10 small green onions
4 large ears fresh corn
1 Tbsp. fresh cilantro leaves
1 large jalapeno
3/4 tsp. kosher salt
1 large jicama
1/2 tsp. ground cumin
1/2 large red pepper


In 12-inch skillet over medium high heat, heat oil. When hot, add corn (kernels cut off cob, about 3 cups), jalapeno (seeded if desired - wear gloves - and minced). Cook, stirring often, until hot, about 2 minutes. Add jicama (about 10 ounces, peeled and cut into small dice for about 1 3/4 cups), red pepper (cut into small dice, about 1/2 cup), green onions (thinly sliced, about 1 cup), minced cilantro leaves, kosher salt and cumin. Heat through, stirring often, about 2 more minutes. Taste and adjust seasoning.

Can be made 1 day ahead. Cool and refrigerate, covered airtight. To serve, stir, taste and adjust seasonings. Serve at room temperature or warm (gently reheat in microwave oven or in nonstick skillet).

Makes 6 servings.
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