Photo: Becky Luigart-Stayner; Styling: Linda Hirst
Makes 8 servings

How to Make It

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.

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