Spicy Corn with Poblano Peppers
- 1 Tbsp canola oil 15 mL
- 1 medium poblano pepper, stemmed, seeded and chopped
- 1 cup diced onions 250 mL
- 1 1/2 cups frozen corn, thawed 375 mL
- 1 tsp chili powder 5 mL
- 1/2 tsp ground cumin 2 mL
- 1/2 medium tomato, seeded and diced
- 1/2 tsp salt 2 mL
- 1. In large, nonstick skillet, heat canola oil over medium-high heat. Add pepper and onions and cook 6 minutes or until very richly browned, stirring frequently. Stir in corn, chili powder, and cumin; sauté 1 minute.
- 2. Remove from heat; add tomato and salt. Toss gently. Let stand 2 minutes to absorb flavors and bring out moisture. Stir before serving.
1/2 cup (125 mL).
|Total Fat||4 g|
|Saturated Fat||0.3 g|
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