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