This easy and delicious side dish (p.62 in Bon Appetit, Aug 2011) could also be used as a corn salsa/topping for tacos or a salad. Our jalapeno wasn't hot at all, so I might use a serrano next time.
Just realized that the recipe is from Jean-Georges Vongerichten's ABC Kitchen in New York:
http://www.epicurious.com/recipes/food/views/Roasted-Corn-with-Manchego-Lime-366724
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