Corn and Poblano Peppers

corn-poblano-salsa_300

 

INGREDIENTS:

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

PREPARATION INSTRUCTIONS:

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.

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This entry was posted in Casseroles, Side Dishes/Vegetables, Uncategorized. Bookmark the permalink.

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