Mexico Sautéed Corn and Poblanos
Poblano chiles are the big star in chiles en nogada, a dish traditionally prepared for Mexican Independence Day. Though poblanos contain capsaicin (the active, irritant component of chili peppers), the amount of spice is low; therefore, sautéed corn and poblanos is a side dish that pairs well with spicy main courses. Recipe Servings: Serves 8
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (30 ml) canola oil
- 1 to 2 poblano peppers, seeded and cut into 1-in (2.5-cm) strips
- 1 medium red onion, chopped
- 10 oz (280 g) package frozen corn, thawed
- 2 cloves garlic, chopped
- 1 tsp (5 ml) kosher salt
- 1/4 tsp (1.25 ml) black pepper
- 2 Tbsp (30 ml) fresh lime juice
Directions
- In a large skillet, heat the canola oil over medium-high heat.
- Add the poblanos and the onion. Stir often. Cook for about 6 minutes.
- Add the corn, garlic, salt, and black pepper. Stir often. Cook for about 3 minutes.
- Pour the lime juice over the contents of the skillet and stir.
- Serve as a side dish with beef, chicken, or pork dishes.
Notes
Poblanos appear in other side dishes such as mole poblano; corn, avocado, and chile salad; and hongos (mushrooms) al chile, among others.Copyright © 1993—2024 World Trade Press. All rights reserved.