Microwave Fire-Roasted Corn & Hatch Chile Medley

Ingredients

- 2 cups fire-roasted corn
- 2 medium Hatch chiles, diced
- 1 cup diced carrots
- 1 cup chopped onions
- 1 small jalapeño, seeded and finely chopped
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon olive oil

Instructions

1. Prepare Ingredients:
- Ensure all vegetables are washed and dried. Dice the Hatch chiles and carrots into small, uniform pieces. Chop the onions and finely chop the jalapeño.

2. Mix Ingredients:
- In a large, microwave-safe bowl, combine the fire-roasted corn, diced Hatch chiles, diced carrots, chopped onions, and chopped jalapeño. Drizzle the olive oil over the mixture.

3. Season:
- Add salt and freshly ground black pepper to taste. Stir well to ensure that the vegetables are evenly coated with seasoning and olive oil.

4. Cooking:
- Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small corner open to allow steam to escape.
- Microwave on high for PT10M (10 minutes) or until the vegetables are tender and the onions are translucent. Stir halfway through for even cooking.

5. Final Touches:
- Carefully remove the cover from the microwave. Stir the mixture to ensure even distribution of flavors.

6. Serve:
- Transfer the medley to a serving dish. It's ready to be served as a hearty lunch.

Total Time

- PT15M
- 15 minutes

Type of Dish

- Lunch

Keywords

- Fire-roasted corn
- Hatch chiles
- Microwave recipe
- Easy lunch
- Spicy medley
- Quick lunch
- Vegetable dish
- Simple cooking
- Healthy microwave meal
- Flavorful lunch

Recipe Yield

- Feeds 4 adults

Calories

- 420 calories

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