Southwest Corn, Chili, and Cumin Saute Recipe

Name: Southwest Corn, Chili, and Cumin Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium poblano chilies* (about 9 ounces total); 1/4 cup (1/2 stick) butter; 1 1/2 tablespoons cumin seeds; 1 medium-size red onion, chopped; 2 16-ounce bags frozen mixed white and yellow corn kernels or one 16-ounce bag each yellow and white corn kernels, thawed, drained; 2 teaspoons dried oregano; 1 teaspoon (or more) chopped canned chipotle chilies**; 1 large bunch radishes, trimmed, sliced into rounds; 3/4 cup chopped fresh cilantro; 1 tablespoon fresh lime juice; 2 teaspoons grated lime peel; Lime wedges (optional)

Servings: persons

3 medium poblano chilies* (about 9 ounces total)
1/4 cup (1/2 stick) butter
1 1/2 tablespoons cumin seeds
1 medium-size red onion, chopped
2 16-ounce bags frozen mixed white and yellow corn kernels or one 16-ounce bag each yellow and white corn kernels, thawed, drained
2 teaspoons dried oregano
1 teaspoon (or more) chopped canned chipotle chilies**
1 large bunch radishes, trimmed, sliced into rounds
3/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons grated lime peel
Lime wedges (optional)

1
Char poblano chilies directly over gas flame or in broiler until blackened on all sides.
2
Enclose in paper bag 10 minutes.
3
Peel, seed, and coarsely chop chilies.
4
(Can be prepared 1 day ahead.
5
Cover; chill.)
6
Melt butter in large nonstick skillet over medium-high heat.
7
Add cumin seeds and stir until fragrant, about 1 minute.
8
Add onion and saute until almost tender, about 6 minutes.
9
Add corn, oregano, 1 teaspoon chipotle chilies, and poblano chilies and saute until corn is heated through, about 5 minutes.
10
Stir in radishes, 1/2 cup cilantro, lime juice, and lime peel.
11
Saute until radishes are slightly softened but still retain their color, about 2 minutes.
12
Add more chipotle chilies by 1/2 teaspoonfuls, depending on spiciness desired.
13
Season generously with salt and pepper.
14
Transfer to bowl.
15
Sprinkle with remaining 1/4 cup cilantro.
16
Garnish with lime wedges, if desired, and serve.
17
Fresh green chilies, often called pasillas; sold at Latin American markets and some supermarkets.
18
** Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 medium poblano chilies* (about 9 ounces total), 1/4 cup (1/2 stick) butter, 1 1/2 tablespoons cumin seeds, 1 medium-size red onion, chopped, and more.

Yes, Southwest Corn, Chili, and Cumin Saute falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwest Corn, Chili, and Cumin Saute

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