Sauteed Corn With Chipolte Chiles And Thyme Recipes

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SOUTHWEST CORN, CHILI, AND CUMIN SAUTé



Southwest Corn, Chili, and Cumin Sauté image

Categories     Pepper     Vegetable     Side     Sauté     Thanksgiving     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 12

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)

Steps:

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

SOUTHWESTERN SAUTEED CORN



Southwestern Sauteed Corn image

My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! -Chandy Ward, Aumsville, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 7

1 tablespoon butter
3-1/3 cups fresh corn or 1 package (16 ounces) frozen corn
1 plum tomato, chopped
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/3 cup minced fresh cilantro

Steps:

  • In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.

Nutrition Facts : Calories 104 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 256mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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