Until, panic sets in, and I realize, I’m missing the complimentary side dish! I just happened to have fresh corn on hand, which would have been perfectly fine all on it’s own, but, I decided to roast it, with diced red and green peppers, and then toss it with black beans, onion and seasonings. There you have it, a festive side dish in a snap. See it used in my Layered Southwestern Cornbread Salad here.
You may also like: Roasted Mexican Corn, Mom’s Corn Pudding Souffle, Oven Roasted Corn on the Cobb, Southern Style Creamed Corn, Slow Cooker Creamed Corn, Corn and Basil Cakes, Scalloped Corn and Broccoli.
Confetti Corn And Black Bean Medley
- 4 large ears of corn or 3 cups frozen corn thawed
- 1/2 cup diced red pepper
- 1/2 cup green pepper
- garlic salt & black pepper to taste
- 1 [15 oz] can black beans drained & rinsed
- 1/4 cup red onion finely diced
- 2 tsp butter
- 1/4 tsp ground cumin
- Dash of cayenne [optional]
- 2 Tbsp chopped fresh cilantro
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Spray with cooking spray. Cut the corn from the cob, and arrange on the baking sheet along with the diced peppers.
- Spray with your choice of cooking spray, or drizzle with melted butter or olive oil.
- Season with garlic salt and black pepper to your taste.
- Place into the oven and roast for 12-15 minutes or until golden.
- While the corn is roasting, drain and rinse the black beans.
- Cook the diced onion over medium high heat in 2 teaspoons of butter until tender.
- Add the beans, ground cumin and a sprinkle of garlic salt and pepper to your taste.
- Heat through, then keep warm while the corn is roasting.
- When the corn is finished, add to the saucepan with the black beans and toss in a couple of tablespoons of fresh chopped cilantro. Remove from the heat.
- Taste and adjust the seasonings if needed and serve hot.