Southwest Corn, Chili, And Cumin Saute

Recipe Ingredients

3		Poblano chilies - (abt 9 oz total) (medium)
1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
1 1/2 tablespoons	22ml	Cumin seeds
1 tablespoon	15ml	Red 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	10ml	Dried oregano
1 teaspoon	5ml	Chopped canned chipotle chilies - or more to taste
1		Large bunch radishes - trimmed, and
		Sliced into rounds
3/4 cup	12g / 0.4oz	Chopped fresh cilantro
1 tablespoon	15ml	Fresh lime juice
2 teaspoons	10ml	Grated 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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