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Sweet Corn w/ Garlic and Poblano Pepper
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Ingredients:
1 Poblano Pepper
1/2 Red Onion
3 Tbs. Chopped Garlic
2 Tbs. Olive Oil
5 Ears Corn
15 Cherry Tomatoes, cut in 1/2
1 Tbs. Lime Juice
1/4 tsp. Salt
1 Cup Water
Optional:
1 Tbs. Feta Cheese
6 Basil Leaves Chopped or Sliced Thin
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Peel the corn.
Place a small bowl upside-down into a large bowl.
Place the corn, tip side down, on top of the small bowl.
Hold the corn by the stem and cut down with a knife to remove the kernels.
The idea of the two bowl system is to keep the kernels from flying all over the kitchen.
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Cut poblano pepper in half and discard the seeds.
Cut all of the pepper into small dice.
Note:
Sometimes this pepper can be very hot and sometimes it has no heat.
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Cut red onion into a small dice
Chop the garlic.
Heat a pan on the stove.
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Heat Oil in the pan.
Place onion, poblano and garlic into pan.
Cook and stir for a minute.
Garlic should just begin to brown.
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Add all other ingredients to the pan.
Bring water to a boil.
Cover pan and steam the corn for 5 minutes.
Remove the cover and continue cooking another minute or so until all of the water has cooked off.
Remove from stove and serve.
Note:
Sometimes I like to garnish the corn with some fresh herbs like basil or cilantro and a touch of feta cheese.
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