Corn Sauteed with Poblano Peppers


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.

Food 166

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.


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