Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Poblano chile 1/2 ts Cumin
1 ea Red bell pepper 2 tb Olive oil
1/2 ea Onion, chopped 2 c Corn kernels
1 pn Salt 1 ea Tomato, seeded chopped
1 pn Black pepper 2 tb Lime juice

Rinse dry the poblano chile red pepper. Cut a slit near the stem
of each. Grill or broil them on a skewer, turning frequently, until
the skin begins to blacken, about 8 minutes. Place peppers in a
paper bag to sweat for at least 15 minutes. When cool enough to
handle, remove from the bag, skin deseed. Discard the skin
seeds. Dice the chile pepper set aside.

Saute the onion, salt, pepper cumin in a large skillet until the
onion is golden, about 5 minutes. Add the corn saute for 2
minutes. Add the reserved chile pepper saute for another 3
minutes. Reduce the heat stir in the tomato lime juice. Serve
right away.

"Vegetarian Gourmet" Summer, 1995
* CROSSPOSTED Submitted By GOURMET On 08-24-95

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