Corn Black Bean Jumble
When corn is in season I really like to make corn jumbles. You can season them any way you can think of. The trick is treating fresh corn with respect. Cook only until warmed through. Any longer and you might as well use frozen niblets.
- 2 Tbsp olive oil
- 2-3 cobs of corn stripped of kernels
- 15 oz can black beans
- 1 large jalapeno
- 2-3 sliced shallots or 1/2 small chopped white onion
- 2 medium tomatoes seeded and diced
- 3 sprigs cilantro minced
- Cajun seasoning of your choice to taste - use it like salt
Hold the corn upright and cut the kernels off the cob moving from top to bottom with a sturdy knife.
Heat the oil in a large frying pan. Fry the creole seasoning, onions and jalapeño until soft, then add the corn and black beans and continue cooking over medium heat until just warmed through. Adjust the seasoning to taste. Add the tomatoes and cilantro and mix.