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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