This quick veggie side dish is versatile enough to be made in the summer or winter!
Skillet
Mixing Bowls
Ingredients
3 tbsp unsalted butter, divided
1 cup chopped onion
2 medium poblano chili peppers, seeded and diced (1 cup)
1 bag (16 oz) frozen corn or 6-8 ears fresh corn
1 cup diced fresh tomatoes
1/2 tsp sea salt or kosher salt
1/3 cup chopped cilantro
1 tbsp fresh lime juice
Instructions
Melt 1 1/2 tbsp of the butter in a large nonstick skillet over medium heat.
Add onion; increase heat to medium-high and cook 3 minutes, stirring occasionally, until onion is starting to soften and becomes light golden in spots.
Add peppers and cook 3 to 4 minutes, stirring occasionally, until onion is golden and tender and peppers are crisp-tender and golden in spots.
Remove to a bowl.
Melt remaining butter in same skillet over medium heat.
Add corn and increase heat to medium-high. Cook, stirring occasionally, 5 minutes or until corn is tender and light golden in a few spots.
Stir in tomatoes and cook until softened, about 1 minute.
Return pepper and onion mixture to skillet; stir to combine.
Remove from heat, transfer to mixing bowl, and stir in cilantro and lime juice.
Pro tip: Of course fresh corn, when in season, would be delicious in this recipe. You’ll need about 6 to 8 ears.