Cooking Index - Cooking Recipes & IdeasSouthwest Corn, Chili, And Cumin Saute Recipe - Cooking Index

Southwest Corn, Chili, And Cumin Saute

The poblano chilies can be prepared one day ahead, and the vegetables can be chopped and sliced one day ahead and then refrigerated separately in resealable plastic bags. Then the whole dish just requires a few minutes of cooking time before serving.

Type: Vegetables
Courses: Side dish
Serves: 10 people

Recipe Ingredients

3   Poblano chilies - (abt 9 oz total) (medium)
1/4 cup 49g / 1.7ozButter - (1/2 stick)
1 1/2 tablespoons 22mlCumin seeds
1 tablespoon 15mlRed onion - chopped (medium)
2   Bags frozen mixed white and
  Yellow corn kernels - (16 oz ea)
  = (or one 16-oz bag each yellow and
  White corn kernels, thawed, drained)
2 teaspoons 10mlDried oregano
1 teaspoon 5mlChopped canned chipotle chilies - or more to taste
1   Large bunch radishes - trimmed, and
  Sliced into rounds
3/4 cup 12g / 0.4ozChopped fresh cilantro
1 tablespoon 15mlFresh lime juice
2 teaspoons 10mlGrated lime peel
  Salt - to taste
  Freshly-ground black pepper - to taste
  Lime wedges - (optional)

Recipe Instructions

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 saute until almost tender, about 6 minutes. Add corn, oregano, 1 teaspoon chipotle chilies, and poblano chilies and saute until corn is heated through, about 5 minutes. Stir in radishes, 1/2 cup cilantro, lime juice, and lime peel. Saute 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.

Source:
Bon Appetit, November 2002

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