SOUTHWESTERN PAN SEARED CORN

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Southwestern Pan Seared Corn image

I light, tasty side dish that goes well with bbq ribs or chicken. If you can't find poblano peppers (find them spicy, but other people say they are not), you can use jalapeno or cubano, but mince rather than dice them, and use 1/2 the amount or to taste; or just leave out.

Provided by threeovens

Categories     Corn

Time 20m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1 lb corn (about 2 cups)
1/2 cup red bell pepper, diced
1/4 cup red onion, diced
1/4 cup poblano pepper, diced
1/2 teaspoon ground cumin
1/2 cup black olives, sliced
1 tablespoon cilantro, chopped
1 tablespoon fresh lime juice (1 lime)
salt

Steps:

  • Heat oil in a large skillet over medium high heat. Add corn before oil smokes and saute 2-3 minutes until lightly browned. Place corn in a mixing bowl and set aside.
  • Add peppers and onions to skillet and cook 5 minutes, stirring occasionally. Add cumin and cook another 1-2 minutes.
  • Turn heat to low, stir in remaining ingredients. Toss with corn and serve.

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