By Peter McKinney, Jr.
YIELD: About 1 quart
TIME: 20 minutes
This is my variation of the NYT Cooking version of Maque Choux. Great as an accompaniment to your next Mexican feast.
Ingredients:
3 - 4 fresh ears of corn, shucked and grilled on the BBQ
4 tablespoons unsalted butter (1/2 stick)
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
1 can black beans, rinsed
1/2 cup fresh chopped cilantro
1/2 cup chopped scallion
1 avocado, cut into 1/2" cubes
1/4 cup grated Cotija cheese or crumbled feta (optional)
Freshly ground black pepper and sea salt to taste
Ground cumin and coriander to taste
Juice of 1 or 2 limes
Hot sauce to taste (optional)
Preparation:
Step 1
Grill corn on the BBQ until cooked and lightly charred. Cut kernels from cobs into a large mixing bowl, and set aside.
Step 2
Combine butter and peppers in skillet and sauté until tender. Let cool.
Step 3
Add sautéed peppers to corn along with all other ingredients. Mix gently until well combined. Allow to stand at room temperature for 30 minutes before serving.