Categories: Mexican

Ingredients

• 1 large poblano
• 2 tbsp. butter
• 2 cups fire-roasted corn
• 1 tsp ground cumin
• Salt and pepper

Directions

1. Char poblano over the flame of a gas burner on high heat. Transfer to a bowl, cover with plastic wrap and let cool. Remove the skin, stem and seeds; chop the poblano. Melt butter in a skillet over medium heat. Add the poblano, corn and cumin; season with salt and pepper. Cook, tossing, until hot, 5-6 minutes.

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