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Sauteed corn & peppers
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| Artist: |
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| Categories: |
Cereals, Corn, Herbs & Spices, Peppers, Side-dishes, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| small | Poblano chile | | | 1 ea Red bell pepper | | | ?ea Onion, chopped | | 1
| pinch | Salt | | 1
| pinch | Black pepper | | 1/2
| tsp | Cumin | | 2
| tbsp | Olive oil | | 2
| cup | Corn kernels | | | 1 ea Tomato, seeded & chopped | | 2
| tbsp | Lime juice |
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Procedures:
| 1 | Rinse & dry the poblano chile & red pepper. | | 2 | Cut a slit near the stem of each. | | 3 | Grill or broil them on a skewer, turning frequently, until the skin begins to blacken, about 8 minutes. | | 4 | Place peppers in a paper bag to sweat for at least 15 minutes. | | 5 | When cool enough to handle, remove from the bag, skin & deseed. | | 6 | Discard the skin & seeds. | | 7 | Dice the chile & pepper & set aside. | | 8 | saute the onion, salt, pepper & cumin in a large skillet until the onion is golden, about 5 minutes. | | 9 | Add the corn & saute for 2 minutes. | | 10 | Add the reserved chile & pepper & saute for another 3 minutes. | | 11 | Reduce the heat & stir in the tomato & lime juice. | | 12 | Serve right away. | | 13 | "vegetarian gourmet" summer, 1995 |
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