Sauteed Corn & Peppers Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 small: Poblano chile,
1 each: Red bell pepper,
1/2 each: Onion, chopped
1 pinch: Salt,
1 pinch: Black pepper,
1/2 tsp: Cumin,
2 tbsp: Olive oil,
2 cup: Corn kernels,
1 each: Tomato, seeded & chopped
2 tbsp: Lime juice,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp