Spicy Corn With Poblano Peppers

• 1 tablespoon canola oil
• 1 medium poblano pepper, stemmed, seeded and diced
• 1 medium red onion, diced
• 1 12 cups frozen corn kernels, thawed
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 6 cherry tomatoes, quartered
• 1 teaspoon kosher salt

1. Heat oil in a large nonstick frying pan over medium high heat.
2. Add poblano and onion and cook, 4-5 minutes, until onion is translucent and pepper is softened.
3. Stir in corn, chili powder and cumin, and saute 1-2 minutes.
4. Remove pan from heat, and toss in the tomato and salt.
5. Let stand 2 minutes so flavors will combine.
6. Stir before serving or let cool and refrigerate.
7. May be served hot or cold.

canola oil, poblano pepper, red onion, corn kernels, chili powder, ground cumin, tomatoes, kosher salt

Taken from www.food.com/recipe/spicy-corn-with-poblano-peppers-478233 (may not work)