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Sautéed Corn and Poblanos

Sautéed Corn and Poblanos
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Serves 8| Hands-On Time: | Total Time:


  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.
By March, 2012

Nutritional Information

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

Quick Tip

Kitchen timer
This dish can be made up to 1 hour in advance; serve at room temperature.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.