Southwestern Pan Seared Corn

“I light, tasty side dish that goes well with bbq ribs or chicken. If you can't find poblano peppers (find them spicy, but other people say they are not), you can use jalapeno or cubano, but mince rather than dice them, and use 1/2 the amount or to taste; or just leave out.”
READY IN:
20mins
SERVES:
6
YIELD:
6 portions
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large skillet over medium high heat. Add corn before oil smokes and saute 2-3 minutes until lightly browned. Place corn in a mixing bowl and set aside.
  2. Add peppers and onions to skillet and cook 5 minutes, stirring occasionally. Add cumin and cook another 1-2 minutes.
  3. Turn heat to low, stir in remaining ingredients. Toss with corn and serve.

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