Corn Chili

By á-47

Ingredients

• 4 cups fresh or frozen corn kernels
• 4 Tbsp. butter
• 1 med. red bell pepper, cut into 1/4" dice
• 2 scallions, white and green portions thinly sliced and separated
• 1/2 tea. mild chili powder
• 1/2 tea. salt
• 1/2 tea. pepper
• 1 small jalapeno pepper, seeded, deribbed and minced (about 1 Tbsp.)
• 1/2 cup loosely packed cilantro leaves, finely chopped
• hot pepper sauce, to taste

Preparation

Step 1

In a medium saucepan, combine the corn with 1/2 cup water. Cover and bring to a boil over moderately high heat. Cook the corn for 3 minutes, then drain in a colander an set aside.

Add the butter to the saucepan and melt over moderately low heat. Add the red bell pepper and the scallion whites and cook, stirring occasionally, until softened, about 3 minutes.

Stir in the jalapeno and the scallion greens. Remove from the heat and stir in the cilantro. Season to taste with salt and hot sauce and serve warm.