Name: Southwest Corn, Chili, and Cumin Sauté
Yield: Makes 10 servings
Ingredients: 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)

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Southwest Corn, Chili, and Cumin SautéMark Thomas

The poblano chilies can be prepared one day ahead, and the vegetables can be chopped and sliced one day ahead and then refrigerated separately in resealable plastic bags. Then the whole dish just requires a few minutes of cooking time before serving.

Recipe notes

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