Skillet Poblano Corn

Oxmoor House
Skillet Poblano CornRecipe
Photo: Oxmoor House
5 servings (serving size: 1/2 cup)


+ Add To Shopping List
Cooking spray
4 teaspoons light stick butter, divided
1 cup seeded, chopped poblano chile peppers, divided (about 2 peppers)
3 cups frozen whole-kernel corn, thawed and divided
1 teaspoon ground cumin, divided
1/2 teaspoon salt


Prep: 5 Minutes
Cook: 5 Minutes

Coat a large nonstick skillet with cooking spray; add 2 teaspoons light butter, and melt over medium-high heat. Add 1/2 cup chopped chiles, and cook, stirring constantly, 3 minutes or until tender. Add 1 1/2 cups corn and 1/2 teaspoon cumin; cook 2 minutes, stirring constantly. Transfer corn mixture to a large serving bowl; cover and keep warm.

Repeat procedure with remaining ingredients. Add to reserved corn mixture. Toss with salt.

Created date

January 2010

Nutritional Information

Calories 83
Fat 2.2 g
Satfat 1.1 g
Protein 2.5 g
Carbohydrate 16.5 g
Fiber 2.2 g
Cholesterol 5 mg
Iron 0.8 mg
Sodium 259 mg
Calcium 11 mg