Southwest Corn, Chili, and Cumin Saute

Name: Southwest Corn, Chili, and Cumin Saute
Yield: Makes 10 Servings
Ingredients: 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)

By Selma Brown Morrow and Lena Cederham BirnbaumPhotography by Mark Thomas

October 31, 2002

Recipe notes