Southwest Corn, Chili, and Cumin Sauté

Southwest Corn, Chili, and Cumin Sauté
Photo by Mark Thomas


  • 3 medium poblano chilies
  • 1 teaspoon canned chipotle chilies
  • 2 16-ounce bags frozen mixed white and yellow corn kernels or one 16-ounce bag each yellow and white corn kernels
  • 1 ½ tablespoons cumin seeds
  • 1 medium-size red onion
  • Lime wedges
  • 2 teaspoons dried oregano
  • + 5 more ingredients
    • ¾ cup fresh cilantro
    • 1 large bunch radishes
    • 1 tablespoon fresh lime juice
    • 2 teaspoons grated lime peel
    • ¼ cup butter

Char poblano chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop chilies. (Can be prepared 1 day ahead. Cover; chill.) Melt butter in large nonstick skillet over medium-high heat. Add cumin seeds and stir until...

View full recipe at Epicurious


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