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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 5 |
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Ingredients:
cooking spray |
4 teaspoons light stick butter, divided |
1 cup seeded, chopped poblano chile peppers, divided (about 2 peppers) |
3 cups frozen whole-kernel corn, thawed and divided |
1 teaspoon ground cumin, divided |
1/2 teaspoon salt |
Directions:
1. Coat a large nonstick skillet with cooking spray; add 2 teaspoons light butter, and melt over medium-high heat. Add 1/2 cup chopped chiles, and cook, stirring constantly, 3 minutes or until tender. Add 1 1/2 cups corn and 1/2 teaspoon cumin; cook 2 minutes, stirring constantly. Transfer corn mixture to a large serving bowl; cover and keep warm.
2. Repeat procedure with remaining ingredients. Add to reserved corn mixture. Toss with salt.
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