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Chile and Corn Summer Stir-Fry

Add chopped verdolagas to this recipe if you like!


4 roasted green chiles, seeded and peeled, cut lengthwise

1 ear of corn, kernels cut off

1 tablespoon oil

1 or 2 tomatoes, quartered

1/2 onion, sliced

1 garlic clove, crushed

1/2 glass white wine

1/2 bunch cilantro or parsley, chopped

1 cup vegetable stock

1 cup rice


Saute the chiles in oil for 5 minutes on each side. Add the onion and tomatoes and cook for another 3 minutes. Add the garlic, corn, wine and stock and simmer for 5 minutes. Stir in the cilantro or parsley. Serve on top of steamed or boiled rice.

Submitted by Philippe Waterinckx, Tucson CSA