Recipe by threeovens
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.
Top Review by mess-o-greens
I made this dish for a covered dish supper I was invited to.I used fresh corn and quadrupled the recipe so the prep time and cook time were a bit longer than ten minutes each. I didn't really measure the proportions but judged by what looked and tasted right. The dish was lovely when plated and was the biggest hit of the party. I used enough lime juice to make certain that the flavor came through. Experiment with this as a base and you'll be as pleased as I was.
- 14.79 ml vegetable oil
- 453.59 g corn (about 2 cups)
- 118.29 ml red bell pepper, diced
- 59.14 ml red onion, diced
- 59.14 ml poblano pepper, diced
- 2.46 ml ground cumin
- 118.29 ml black olives, sliced
- 14.79 ml cilantro, chopped
- 14.79 ml fresh lime juice (1 lime)
Directions See How It's Made
- 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.