2 ears of corn
1 red pepper
1 poblano pepper
1/2 cup red onion, diced
1/2 cup white onion, diced
3 cloves garlic, minced
2 tbls fresh grated ginger
1 can of coconut milk
1 can black beans (optional)
 2 limes
1/2 cup chopped cilantro (or parsley)
      Grill the corn, red and poblano pepper.  Scrape the blackened skin off from the peppers and remove the seeds.
     Stand the corn on end in a large shallow bowl or a cutting board.  Carefully slice the corn off the cob; squeeze any juice out of the cob you can.
     Sauté the onions in oil until the edges begin to caramelize.  Add the garlic and ginger, continue to sauté.
     Add in the diced peppers, the corn, black beans (if using), and the coconut milk.  Let the stew simmer for 20 minutes. Squeeze lime over the stew and sprinkle in the cilantro. Serve with a lime quarter.

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