Sautéed Corn and Poblanos

corn-poblanos
Photo by Jonny Valiant
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  • Serves 8
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 102 calories
    • 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
  • February 2012

Ingredients

  1. Check 2tablespoons canola oil
  2. Check 1 to 2 poblano peppers, seeded and cut into 1-inch pieces
  3. Check 1 medium red onion, chopped
  4. Check 1 10-ounce packages frozen corn, thawed
  5. Check 2 cloves garlic, chopped
  6. Check kosher salt and black pepper
  7. Check 2tablespoons 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.