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Sauteed corn & peppers

Yield: 4 Servings

Ingredients:

• 1 sm Poblano chile
• 1 ea Red bell pepper
• 1/2 ea Onion chopped
• 1 pn Salt
• 1 pn Black pepper
• 1/2 ts Cumin
• 2 tb Olive oil
• 2 c Corn kernels
• 1 ea Tomato seeded & chopped
• 2 tb Lime juice

Instructions:

Rinse & dry the poblano chile & red pepper. Cut a slit near the stem of each. Grill or broil them on a skewer turning frequently until the skin begins to blacken about 8 minutes. Place peppers in a paper bag to sweat for at least 15 minutes. When cool enough to handle remove from the bag skin & deseed. Discard the skin & seeds. Dice the chile & pepper & set aside. Saute the onion salt pepper & cumin in a large skillet until the onion is golden about 5 minutes. Add the corn & saute for 2 minutes. Add the reserved chile & pepper & saute for another 3 minutes. Reduce the heat & stir in the tomato & lime juice. Serve right away. Vegetarian Gourmet Summer 1995

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