Sauteed Sweet corn Pablonas

serves 8

Ingredients

2 

tablespoons 

canola oil

1 to 2 

poblano peppers, seeded and cut into 1-inch pieces

1 

medium red onion, chopped

1 

10-ounce packages frozen corn, thawed

2 

cloves garlic, chopped

kosher salt and black pepper

2 

tablespoons 

fresh lime juice

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the poblano(s) and onion and cook, stirring often, until the poblano(s) are blistered in spots, 4 to 6 minutes. Add the corn, garlic, 1 teaspoon salt, and ¼ teaspoon black pepper and cook, stirring often, until the corn is heated through, 2 to 3 minutes. Mix in the lime juice.