Recipe for Southwestern Style Field Corn and Chile 
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Yield:
6
Ingredients:
Amount Ingredient
8 x ears fresh corn
2 tbl olive oil
1 med yellow onion, chopped
1/2 med red bell pepper, chopped
1 med firm ripe tomato, chopped
2 x New Mexico green chiles, roast, peel,
seeded, & chopped
1 x jalapeno, finely chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper
Instructions:
Instructions: Using a sharp knife, cut the kernels of corn off the cob. Then scrape the cob to get all the juice.

Heat the oil in a large, deep frying pan (cast-iron works best) and stir in the onion and bell pepper. Add the corn, tomato, jalapeno, salt, pepper, and cilantro. Cover and simmer over very low heat, stirring often, for approximately 20 minutes or until the corn is tender.

SERVING SUGGESTIONS: This classic New Mexico dish is superb served for a Sunday lunch. Goes well with baked ham, lean roast pork, or baked chicken.

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