This week corn was 3cents an ear from Safeway and also Sprouts had a secret sale that they send via email for 10 ears of corn for $2.00 so it was easy to get cheap corn this week. I came up with a few corn dishes and here is one of them that I made with no added fat and things I had in my refrigerator. You can sautés without fat when you add salt because the salt sweats the vegetables and gives off enough liquid to cook with. Next step is to add lots of flavors so you don’t miss the fat….That’s what was done here. This recipe will make around 4-6 servings depending on size of your corn. I was in a hurry to make this so I just sautéed it all real fast but you can also grill the vegetables or char them under a broiler if you have more time.

Ingredients for around 6 servings

4 ears of corn – cut off the cob

6 oz shishito peppers – stems cut off and cut in about thirds

1 red bell pepper diced

1 medium sweet onion – diced

1 hot pepper – fine chopped (jalapeno or Serrano or whatever hot pepper you like)

1 1/2 teaspoon course sea salt (or to taste)

2 garlic cloves – either ground to paste or microplane

1/2 teaspoon cumin

1/2 teaspoon coriander

1/4 teaspoon ground annatto (also called achiote)

1/2 teaspoon ground black pepper

1 lime (just the fresh squeezed juice)

1/4 cup fresh cilantro – chopped (just leaves and a few tender stems)

2 Tablespoons fresh epazote – chopped

Directions

Get a pot on medium high heat with the bell pepper, hot pepper, onions and salt in it. Cook until peppers are soft and onions are clear. Add garlic and mix well then add the corn and shishito peppers, cumin, coriander, annatto and black pepper. Cook a few minutes add the lime juice and serve with the fresh cilantro and epazote.

Delicious, very flavorful with a little heat and no added fat.