DF, V, VG, GF
Whenever I see corn I always think of my dad, who always said, once the corn is over your head it’s time to go back to school. Sometimes he still says it, even though I graduated several years ago. While it’s good on the cob, I also love to satue it with other great flavors like poblano peppers (aka pasilla peppers or ancho chiles if dried). If you’ve never had a poblano pepper before they’re usually mild, but every once in a while they can surprise you. They are savory with a slight smokey undertone, and in my opinion great with corn. I always say it’s easier to try a new flavor if you mix it with one you’re already familiar with, so try it in this corn dish.
Corn Sauteed with Poblano Peppers
1 onion, chopped
2 garlic cloves, minced
1 poblano pepper, chopped
4 ears of corn, kernels cut off the cob
juice of 3 limes
1 c arugula or 1/2 c cilantro (depending on likeness), chopped
Heat olive oil in a large saute pan over medium heat. Add onion and garlic, cook until onions are translucent about 5 minutes. Add poblano pepper, corn kernels, and salt, saute for 10 minutes. Add the lime juice, and cook for another 5 minutes. Turn off heat and stir in arugula or cilantro to serve.