Spicy Corn With Poblano Peppers |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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From The Heart-Smart Diabetes Kitchen: Fresh, Fast, and Flavorful Recipes. 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:
1. 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.
2. 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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