This easy Southwestern skillet recipe with corn, black beans, and peppers is perfect to serve alongside tacos, enchiladas, fish, and even burgers.
Prep Time::20 mins
Cook Time::10 mins
Total Time::30 mins
Servings::8
Ingredients
4 ears corn, shucked and kernels removed
1 small red bell pepper, diced
¼ cup chopped red onion
1 large jalapeño pepper, seeded and minced
1 tablespoon lime juice
2 teaspoons chili powder
salt and freshly ground black pepper to taste
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped cilantro
Directions
Combine corn, bell pepper, onion, jalapeño, lime juice, chili powder, salt, and pepper together in a bowl.
Heat a large skillet over medium-high heat. Add corn mixture; cook and stir until onion translucent, 5 to 6 minutes. Stir in black beans; cook until heated through, about 2 minutes. Off heat, sprinkle cilantro over top.