This is one of my favorite summer side dishes. It comes together quickly, and makes a nice alternative to a rice side for Mexican dishes. It would probably be more purely Mexican if you use cotija cheese, but I have feta on hand a lot of the time, so I just throw it in there.
I could pretty much just eat this for dinner. How about you?
This quick side dish goes well with tacos or enchiladas.
2 T butter
2 T minced yellow or sweet onion
kernels from two ears of corn
1 clove garlic, minced
15-ounce can black beans, drained and rinsed
juice of one lime (1-2 T)
1 T chopped fresh cilantro
1/4 cup (or so) crumbled feta cheese
In a large skillet, melt butter over medium heat. Add onion and sauté until translucent. Add corn kernels and garlic; stir and cook for a few minutes, until the corn starts to brown a little. Add in beans and stir to mix.
When beans are warmed through, add lime juice and cilantro. Remove from heat. Stir in feta. Taste and season with salt and black pepper if needed. (The feta is pretty salty by itself.)