Green Chili and Cumin Corn
This is my go to for Mexican style Buddha bowls. It is quick to throw together and adds in another level of flavors to any meal.
Servings: 4 servings
- 2 cups frozen corn
- 2 tablespoons diced green chilis
- 2 tablespoons water
- 1 teaspoon salt This is a variable, if you like more, add it.
- 1 teaspoons cumin
- ½ teaspoon chili powder
- 2 tablespoons milk
Heat saute pan over medium heat. Add corn, water, green chilies and spices to pan. Cover and cook for about 5 minutes until corn is thawed and it has boiled for several minutes. Remove cover and continue to cook, stirring occasionally. Add milk in the last minute or 2. Cook for a minute or 2 with the milk in it. Serve immediately. If you don't use it all up, it holds well in the fridge for 3-4 days. Now, sit back and enjoy. You deserve it.