Spicy Corn With Poblano Peppers
"From The Heart-Smart Diabetes Kitchen: Fresh, Fast, and Flavorful Recipes."
- Ready In:
- 5mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 tablespoon canola oil
- 1 medium poblano pepper, stemmed, seeded and diced
- 1 medium red onion, diced
- 1 1⁄2 cups frozen corn kernels, thawed
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 6 cherry tomatoes, quartered
- 1 teaspoon kosher salt
directions
- Heat oil in a large nonstick frying pan over medium high heat. Add poblano and onion and cook, 4-5 minutes, until onion is translucent and pepper is softened. Stir in corn, chili powder and cumin, and sauté 1-2 minutes.
- Remove pan from heat, and toss in the tomato and salt. Let stand 2 minutes so flavors will combine. Stir before serving or let cool and refrigerate. May be served hot or cold.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
