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Warm Corn-Poblano Salsa

Photo: Becky Luigart-Stayner; Styling: Linda Hirst


Makes 8 servings


  • 1 tablespoon olive oil
  • 1 cup fresh corn kernels
  • 1/2 cup diced onion
  • 1/2 cup diced poblano pepper
  • 1 serrano pepper, seeded and minced
  • 1 cup halved grape tomatoes
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt

How to Make It

  1. Heat olive oil in a large skillet over medium-high heat; add corn, onion, poblano pepper, and serrano pepper; sauté 3 minutes. Add tomatoes; sauté 1 minute. Remove from heat, and stir in lime juice and salt.