Southwest Corn, Chili, and Cumin Saute

• 3 medium poblano chilies* (about 9 ounces total)
• 1/4 cup (1/2 stick) butter
• 1 1/2 tablespoons cumin seeds
• 1 medium-size red onion, chopped
• 2 16-ounce bags frozen mixed white and yellow corn kernels or one 16-ounce bag each yellow and white corn kernels, thawed, drained
• 2 teaspoons dried oregano
• 1 teaspoon (or more) chopped canned chipotle chilies**
• 1 large bunch radishes, trimmed, sliced into rounds
• 3/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 2 teaspoons grated lime peel
• Lime wedges (optional)

1. Char poblano chilies directly over gas flame or in broiler until blackened on all sides.
2. Enclose in paper bag 10 minutes.
3. Peel, seed, and coarsely chop chilies.
4. (Can be prepared 1 day ahead.
5. Cover; chill.)
6. Melt butter in large nonstick skillet over medium-high heat.
7. Add cumin seeds and stir until fragrant, about 1 minute.
8. Add onion and saute until almost tender, about 6 minutes.
9. Add corn, oregano, 1 teaspoon chipotle chilies, and poblano chilies and saute until corn is heated through, about 5 minutes.
10. Stir in radishes, 1/2 cup cilantro, lime juice, and lime peel.
11. Saute until radishes are slightly softened but still retain their color, about 2 minutes.
12. Add more chipotle chilies by 1/2 teaspoonfuls, depending on spiciness desired.
13. Season generously with salt and pepper.
14. Transfer to bowl.
15. Sprinkle with remaining 1/4 cup cilantro.
16. Garnish with lime wedges, if desired, and serve.
17. Fresh green chilies, often called pasillas; sold at Latin American markets and some supermarkets.
18. ** Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

poblano chilies, butter, cumin seeds, red onion, corn kernels, oregano, chilies, radishes, fresh cilantro, lime juice, lime peel, lime wedges

Taken from www.epicurious.com/recipes/food/views/southwest-corn-chili-and-cumin-saute-107315 (may not work)