Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools
Tex-Mex Succotash
Rachael Ray

Tex-Mex Succotash

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  • 2 tablespoons vegetable oil
  • 1 box frozen corn (10 ounces), defrosted
  • 1 small red onion, chopped
  • 1 jalapeño, seeded and chopped
  • 2 cloves garlic, finely chopped or grated
  • 1/4 cup cilantro (about a handful), chopped
  • 2-3 small tomatoes, seeded and diced
  • A few dashes hot sauce (more if you like it spicy!)
  • Salt and ground black pepper

","preparation":"

Place a medium skillet over medium-high heat (on the stovetop, grill or campfire) with 2 turns of the pan of oil, about 2 tablespoons.\n\nAdd the corn to the pan and cook until golden brown, 4-5 minutes. Add the onion, jalapeño and garlic to the pan, and cook until the veggies are golden brown and tender, 5-6 minutes.\n\nRemove the pan from the heat and stir in the cilantro, tomatoes and hot sauce. Season with salt and pepper, and serve warm.

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Ingredients

  • 2 tablespoons vegetable oil
  • 1 box frozen corn (10 ounces), defrosted
  • 1 small red onion, chopped
  • 1 jalapeño, seeded and chopped
  • 2 cloves garlic, finely chopped or grated
  • 1/4 cup cilantro (about a handful), chopped
  • 2-3 small tomatoes, seeded and diced
  • A few dashes hot sauce (more if you like it spicy!)
  • Salt and ground black pepper

Preparation

Place a medium skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons.

Add the corn to the pan and cook until golden brown, 4-5 minutes. Add the onion, jalapeño and garlic to the pan, and cook until the veggies are golden brown and tender, 5-6 minutes.

Remove the pan from the heat and stir in the cilantro, tomatoes and hot sauce. Season with salt and pepper, and serve warm alongside Honey-Beer Glazed Chicken.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 box frozen corn (10 ounces), defrosted
  • 1 small red onion, chopped
  • 1 jalapeño, seeded and chopped
  • 2 cloves garlic, finely chopped or grated
  • 1/4 cup cilantro (about a handful), chopped
  • 2-3 small tomatoes, seeded and diced
  • A few dashes hot sauce (more if you like it spicy!)
  • Salt and ground black pepper

Directions

Place a medium skillet over medium-high heat (on the stovetop, grill or campfire) with 2 turns of the pan of oil, about 2 tablespoons. Add the corn to the pan and cook until golden brown, 4-5 minutes. Add the onion, jalapeño and garlic to the pan, and cook until the veggies are golden brown and tender, 5-6 minutes. Remove the pan from the heat and stir in the cilantro, tomatoes and hot sauce. Season with salt and pepper, and serve warm.

Tags:Rachael Ray Show, Sides, Summer, Summer Cookout, undoRS