Sautéed Corn and Poblanos

Sautéed Corn and Poblanos
Jonny Valiant
Stir fresh lime juice into the final dish to add a bright acidity.

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Serves 8
preparation
20
minutes
cooking
20
minutes

Ingredients

2
tablespoons
canola oil
1 to 2
poblano peppers, seeded and cut into 1-inch pieces
1
medium red onion, chopped
1
10-ounce packages frozen corn, thawed
2
cloves garlic, chopped
kosher salt and black pepper
2
tablespoons
fresh lime juice

Directions

  1. Heat the oil in a large skillet over medium-high heat. Add the poblano(s) and onion and cook, stirring often, until the poblano(s) are blistered in spots, 4 to 6 minutes. Add the corn, garlic, 1 teaspoon salt, and ¼ teaspoon black pepper and cook, stirring often, until the corn is heated through, 2 to 3 minutes. Mix in the lime juice.
Dawn Perry
February 2012

Nutritional Information

  • Per Serving
  • Calories 102
  • Fat 4 g
  • Sat Fat 0 g
  • Cholesterol 0 mg
  • Sodium 293 mg
  • Protein 3 g
  • Carbohydrate 15 g
  • Sugar 3 g
  • Fiber 3 g
  • Iron 0 mg
  • Calcium 5 mg
What does this mean? See Nutrition 101.

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