SOUTHWEST CORN, CHILI, AND CUMIN SAUTé

Southwest Corn, Chili, and Cumin Sauté image

Yield Makes 10 servings

Number Of Ingredients 12

3 medium poblano chilies* (about 9 ounces total)
1/4 cup (1/2 stick) butter
1 1/2 tablespoons cumin seeds
1 medium-size red onion, chopped
2 16-ounce bags frozen mixed white and yellow corn kernels or one 16-ounce bag each yellow and white corn kernels, thawed, drained
2 teaspoons dried oregano
1 teaspoon (or more) chopped canned chipotle chilies**
1 large bunch radishes, trimmed, sliced into rounds
3/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons grated lime peel
Lime wedges (optional)

Steps:

Char poblano chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop chilies. (Can be prepared 1 day ahead. Cover; chill.)
Melt butter in large nonstick skillet over medium-high heat. Add cumin seeds and stir until fragrant, about 1 minute. Add onion and sauté until almost tender, about 6 minutes. Add corn, oregano, 1 teaspoon chipotle chilies, and poblano chilies and sauté until corn is heated through, about 5 minutes. Stir in radishes, 1/2 cup cilantro, lime juice, and lime peel. Sauté until radishes are slightly softened but still retain their color, about 2 minutes. Add more chipotle chilies by 1/2 teaspoonfuls, depending on spiciness desired. Season generously with salt and pepper. Transfer to bowl. Sprinkle with remaining 1/4 cup cilantro. Garnish with lime wedges, if desired, and serve.
Fresh green chilies, often called pasillas; sold at Latin American markets and some supermarkets.
** Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.