Southwest Corn, Chili, and Cumin Sauté

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


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

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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