Southwest Corn, Chili, And Cumin Saute
- 3 medium poblano chilies - (abt 9 oz total)
- 1/4 cup butter - (1/2 stick)
- 1 1/2 tablespoons cumin seeds
- 1 medium red onion chopped
- 2 bags frozen mixed white and yellow corn kernels - (16 oz ea) (or one 16-oz bag each yellow and white corn kernels, th
- 2 teaspoons dried oregano
- 1 teaspoon chopped canned chipotle chilies or more to taste
- 1 large bunch radishes trimmed, and sliced into rounds
- 3/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 2 teaspoons grated lime peel
- Salt to taste
- Freshly-ground black pepper to taste
- Lime wedges (optional)
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 fragrant, about 1 minute. Add onion and sauté until almost tender, about 6 minutes. Add corn, oregano, 1 teaspoon chipotle chilies, and poblano chilies and sauté until corn is heated through, about 5 minutes. Stir in radishes, 1/2 cup cilantro, lime juice, and lime peel. Sauté until radishes are slightly softened but still retain their color, about 2 minutes. Add more chipotle chilies by 1/2 teaspoonfuls, depending on spiciness desired. Season generously with salt and pepper. Transfer to bowl. Sprinkle with remaining 1/4 cup cilantro. Garnish with lime wedges, if desired, and serve.
This recipe yields 10 servings.
Fresh green chilies, often called pasillas, are sold at Latin American markets and some supermarkets.
Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.