Corn with Black Beans and Epazote

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Salads Sides Vegetarian

I had a pound of frozen corn in my freezer and I’m trying my best to actually use what’s in there. I’m very good at putting things into the freezer compartment but I’m not so talented at actually using them. I hate wasting food, so despite corn coming into the farmers markets and stores, I used the frozen.

It was a fine dish and I plan to make it again and again. The kernels of corn pop and the beans make it seem creamy and indulgent. I used epazote, a wonderful weed mostly famous for flavoring black beans in Oaxaca but it’s a natural partner for corn, mushrooms and quesadillas. I grow it but I often see it in Mexican markets and along train tracks. If you don’t have access to the fresh, please don’t use the dried. It’s worthless. You could substitute cilantro or parsley and I won’t judge you if you don’t judge me for using frozen corn in July.

  • 1 pound frozen corn
  • 1/2 onion, chopped
  • 2 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 1 cup cooked Rancho Gordo Midnight Black beans
  • 1/4 cup loosely packed fresh epazote, chopped
  • Salt and pepper

Serves 2 to 4

  1. Place the corn in a saucepan with about a half inch of water and bring to a boil. Keep cooking until the corn has separated and is no longer frozen but not quite cooked, about 3 minutes. Drain and reserve the corn, discarding the water.
  2. In the pan, saute the onion and garlic in the olive oil over medium heat, until cooked, about 5 to 8 minutes. Add the beans and reserved corn and heat through. Season to taste with salt and pepper. Gently toss with the epazote and serve.
  3. This also can be served room temperature and even cold as a salad.


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