spicy southwestern sweet corn

Hegui was in the mood for red Bordeaux last night. Too bad I had no idea what to make that would match. We had all the fixin’s for Tex-Mex, so we tried the Bordeaux while I was cooking and sipped tequila at the table.

I don’t really “love” corn but I do enjoy spicy food. The spiciness here distracts me from the “corniness” that I find so unappealing. I’ve seen this corn dish made dozens of different ways. Usually the variations have different kinds of fresh chiles, various spices and sometimes black beans are added directly to the corn instead of served as a side dish, like we ate it last night.

Spicy Southwestern Sweet Corn

1 package frozen sweet corn
2 shallots, minced
2 red jalapeños; stems, ribs and seeds removed; minced
1/8 tsp. dried pasilla powder (or chili powder)
1/8 tsp. cumin powder
Salt to taste
2 tbs. olive oil
1 small bunch cilantro, coarsely chopped
12 green olives with pimentos, cut in halves

Boil corn per package directions until almost fully cooked then rinse with cold water to stop cooking. In a large pan, add olive oil, shallots and fresh chiles. Sauté for a minute or so until shallots become translucent. Add corn, pasilla powder, cumin and salt. Cook over medium heat, uncovered, until corn stops steaming and is a bit drier. Add cilantro and olives. Adjust salt. Serve.

Tex-Mex dinner with spicy southwestern corn

We had this one with jasmine rice with toasted pumpkin seeds, homemade tomatillo salsa, black beans, pico de gallo and fresh avocado slices. The Bordeaux tasted great but wasn’t quite right here. The Patrón silver with lime slices was divine!