Southwestern Pan-Seared Corn

Recipe courtesy of California Ripe Olives.

Recipe Ingredients:

1 tablespoon vegetable oil
2 2/3 cups corn kernels
2/3 cup diced red bell peppers
1/2 cup diced red onions
1/2 cup diced poblano peppers
1/2 teaspoon ground cumin
2/3 cup sliced California Ripe Olives
3 tablespoons chopped cilantro
1 1/2 teaspoons lime juice
1/2 teaspoon salt

Cooking Directions:

1. Heat oil in a large sauté pan over high heat. Add corn just before oil begins to smoke and sauté for 2 to 3 minutes until lightly browned.
2. Place corn in a large mixing bowl and set aside.
3. Pour bell peppers, onions and poblanos into sauté pan and cook for 5 minutes over high heat, stirring occasionally. Add cumin and continue to cook for 1 to 2 minutes
4. Turn heat down to low, stir in remaining ingredients and toss with corn. Serve.

Makes 4 servings.

Recipe and photograph courtesy of California Ripe Olives.