Spicy Corn With Poblano Peppers

From The Heart-Smart Diabetes Kitchen: Fresh, Fast, and Flavorful Recipes.

• Ready In: 5 mins
• Serves: 4

Ingredients

• 1  tablespoon canola oil
• 1  medium  poblano pepper, stemmed, seeded and diced
• 1  medium red onion, diced
• 1 1⁄2 cups frozen corn kernels, thawed
• 1  teaspoon chili powder
• 1  teaspoon ground cumin
• 6  cherry tomatoes, quartered
• 1  teaspoon kosher salt

Directions

1. Heat oil in a large nonstick frying pan over medium high heat. Add poblano and onion and cook, 4-5 minutes, until onion is translucent and pepper is softened. Stir in corn, chili powder and cumin, and sauté 1-2 minutes.
2. Remove pan from heat, and toss in the tomato and salt. Let stand 2 minutes so flavors will combine. Stir before serving or let cool and refrigerate. May be served hot or cold.