New Taste Journal
Whole Grain · Whole Food · Big Flavors
Sweet Corn w/ Garlic and Poblano Pepper
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
1 Tbs. Feta Cheese
6 Basil Leaves Chopped or Sliced Thin
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.
Cut poblano pepper in half and discard the seeds.
Cut all of the pepper into small dice.
Sometimes this pepper can be very hot and sometimes it has no heat.
Cut red onion into a small dice
Chop the garlic.
Heat a pan on the stove.
Heat Oil in the pan.
Place onion, poblano and garlic into pan.
Cook and stir for a minute.
Garlic should just begin to brown.
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.
Sometimes I like to garnish the corn with some fresh herbs like basil or cilantro and a touch of feta cheese.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.