Sautéed Corn and Poblanos
Serves: 4
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Make this scene-stealing side dish in a single skillet, then set it aside for up to an hour as you finish preparing the main course.
Dovetailing tip: Use the corn you prepared for Meal 1 in place of the frozen corn.
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Cook Time:
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Ingredients:
| 2 tablespoons | olive oil |
| 1 to 2 | poblano pepper, seeded and cut into 1-inch pieces |
| 1 | medium red onion, chopped |
| 2 cups | frozen corn, thawed |
| 2 cloves | garlic, chopped |
| kosher salt and black pepper | |
| 2 tablespoons | fresh lime juice |
Directions:
Heat the oil in a large skillet over medium-high heat. Add the poblano(s) and onion and cook, stirring often, until the poblano(s) are blistered in spots, 4 to 6 minutes. Add the corn, garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper and cook, stirring often, until the corn is heated through, 2 to 3 minutes. Mix in the lime juice.
Source: realsimple.com
