Sauteed corn & peppers

Yield: 4 servings

Measure Ingredient
1 small Poblano chile
1 each Red bell pepper
½ each Onion, chopped
1 pinch Salt
1 pinch Black pepper
½ teaspoon Cumin
2 tablespoons Olive oil
2 cups Corn kernels
1 each Tomato, seeded & chopped
2 tablespoons Lime juice

Rinse & dry the poblano chile & red pepper. Cut a slit near the stem of each. Grill or broil them on a skewer, turning frequently, until the skin begins to blacken, about 8 minutes. Place peppers in a paper bag to sweat for at least 15 minutes. When cool enough to handle, remove from the bag, skin & deseed. Discard the skin & seeds. Dice the chile & pepper & set aside.

Saute the onion, salt, pepper & cumin in a large skillet until the onion is golden, about 5 minutes. Add the corn & saute for 2 minutes. Add the reserved chile & pepper & saute for another 3 minutes. Reduce the heat & stir in the tomato & lime juice. Serve right away.

"Vegetarian Gourmet" Summer, 1995 * CROSSPOSTED Submitted By GOURMET On 08-24-95

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