We love corn – fresh is best. But in the winter months when fresh is not available we will used canned corn too. Here is a great recipe – along with pictures of our older grandkids ( Jack above and Jonah below) shucking corn in the good ole summer time – we grow enough for our own use and they love to pick it and eat it fresh. It does taste sweeter that way -and my husband has been known to devour 6-8 at a sitting!
In this recipe, we use our own home made feta – you can use any salty cheese instead. Also this can be eaten as a lunch dish, or more often as an accompaniment to a meat or chicken dish for dinner. This is a pretty dish – and food must appeal both to the palette and the taste buds – this one does!
Corn Rice and Chilies
Ingredients:
2 Tbsp olive oil
1/2 cup cashews
1 onion chopped
1 mild chili – seeded and chopped ( or a non spicy red pepper – we don’t like spicy food)
2/3 cup of drained canned corn
1/2 cup of feta drained
Salt and pepper to taste
Chopped cilantro (fresh) for garnish
Directions:
1. Fry the cashews in the heated oil and set aside
2. Fry the onion till translucent then add the chopped chili and sauté
3. Add the corn and sauté for a few minutes
4. Finally add the feta, then season and combine for a few minutes
5. Serve with the main dish or as a light lunch with a green salad and garnish with chopped cilantro ( the colors in this dish are delightful)
