It’s tough to get kids to eat a well-balanced meal. But it’s a bit easier when they tell you what they want. We polled our students and based on their feedback, we’re confident this meal should please some of the pickiest eaters.
One of DC Central Kitchen’s Fresh Feature Friday winners is our Southwest taco corn. Served alongside our beef and cheese nachos, it’s a bright and nutritious side that’s relatively quick to make and kid friendly. If your student isn’t convinced to try the vegetables on their plate, get them to help make this recipe. A sous chef in the kitchen is much more likely to be an eater at the table.
Southwest Taco Corn: A DC Central Kitchen Recipe
Servings: 4-6
Prep time: 20 minutes
Ingredients
1 tablespoon vegetable oil
¼ cup onion, chopped small
¼ cup green bell pepper, chopped small
1/3 cup scallions, sliced
½ teaspoon garlic powder
½ teaspoon chili powder
1 pound corn kernels, frozen
½ teaspoon salt
1/8 teaspoon black pepper
1 tablespoon lime juice
3 tablespoons cilantro, sliced
Instructions
- Heat oil in a large skillet over medium-high heat. Add onion and green bell pepper and cook until soft, about 3 to 5 minutes.
- Add scallions, garlic powder and chili powder and cook for an additional 30 seconds.
- Add corn, salt and pepper and cook until corn is warmed through, about 5 to 7 minutes.
- Stir in lime juice and cilantro to finish. Serve hot.