Sauteed corn & peppers
4 servings
Ingredients
| Quantity | 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 |
Directions
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