From the New York Times, “This buttery, fluffy dish comes from Edna Lewis, the African-American chef and cookbook author credited with preserving countless recipes from the old South. It serves as not only a seasonal bridge — a farewell to summer, with winter chill waiting in the wings — but also as a sweetly welcome blurring of the lines between a side dish and a dessert.”
Beautiful, fresh corn all creamy and buttery with herbs.
We decided to have a nice fresh green salad with our soup. It was a great combination because there was something cool to pop in our mouths when the heat of the soup got to be a bit much.
Creamy beans, sweet red pepper chunks and corn niblets, crunchy pepitas, bangin’ cilantro flavor.
This dish has a great balance between the creamy beans and the sweet corn, but it packs no heat.
This salad is super-simple to throw together and is packed with flavor and nutrients.
Bulgur is packed with fiber, then there are shrimp for protein, lime and cilantro which add flavor-POP!
The dish is packed with color and flavor and nutrients and wow! This is a very different take on enchiladas than I’ve ever had before, and I love it.
Simple ingredients. Earthy flavors. Crunchy consistency.
Popular at parties. That age old blend of black bean, corn, peppers, onions, lime, and spices.