Sauteed Corn and Poblanos
Serves: 8
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Leftovers make a great taco. Add to a corn tortilla, top with cheese and salsa.
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Ingredients:
| 2 | tablespoons olive oil |
| 1 to 2 | poblano pepper q, seeded and cut into 1-inch pieces |
| 1 | medium red onion, chopped |
| 1 (10-ounce) package | 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: https://www.realsimple.com/food-recipes/browse-all-recipes/sauteed-corn-poblanos
