Southwest Corn, Chili, and Cumin Sauté

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


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

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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