Southwest Corn, Chili, and Cumin Sauté

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

Ingredients

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

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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