Corn & Poblano Pepper Saute
This unusual side dish is so versatile! Give it a Tex-Mex kick by adding some ground cumin and smoked paprika or give it a rich and indulgent touch by adding 1/2 cup heavy cream. You can even turn it into a vegetarian main dish by adding a can of black beans and serving it over rice.
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 cups, 8 servings
- 3 Tablespoons unsalted butter, divided
- 1 cup chopped onion
- 2 medium poblano chili peppers, seeded and diced (1 cup)
- 1 bag (16 ounces) frozen corn
- 1 cup diced fresh tomatoes
- 1/2 teaspoon sea salt or kosher salt
- 1/3 cup chopped cilantro
- 1 Tablespoon fresh lime juice
- Melt 1 1/2 Tablespoons of the butter in a large nonstick skillet over medium heat.
- Return pepper and onion mixture to skillet; stir to combine.
- Remove from heat and stir in cilantro and lime juice.
- Add onion; increase heat to medium-high and cook 3 minutes, stirring occasionally, until onion is starting to soften and becomes light golden in spots.
- Add peppers and cook 3 to 4 minutes, stirring occasionally, until onion is golden and tender and peppers are crisp-tender and golden in spots.
- Remove to a bowl.
- Melt remaining butter in same skillet over medium heat.
- Add corn and increase heat to medium-high.
- Cook, stirring occasionally, 5 minutes or until corn is tender and light golden in a few spots.
- Stir in tomatoes and cook until softened, about 1 minute.