Basic information

Name: Sauteed corn & peppers

Yield: 4

Categories side dish, vegetables



 2 c
 Corn kernels
 2 Tbs
 Olive oil
 2 Tbs
 Lime juice
 1/2 tsp
 Onion, chopped
 1 small
 Poblano chile
 1 pinch
 1 pinch
 Black pepper
 Red bell pepper
 Tomato, seeded & chopped


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