Corn And Chile Succotash

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 26 -32 ounces frozen corn, not thawed (i prefer and yellow mix)
• 1 medium pasilla chiles or 1 medium poblano chile
• 1 cup chopped onion (sweet onion or red onion)
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried mexican cilantro

Recipe

• 1 chopp onion and chile such that the pieces are comparable in size to the kernels of corn.
• 2 in a large skillet (that you have a lid for), heat oil over medium-high heat.
• 3 add chopped onion and chile and cook until onions are translucent but still firm (3-5 minutes).
• 4 pour frozen corn into skillet. stir as much as possible and then cover.
• 5 cook covered for about 3 to 5 minutes.
• 6 stir corn mixture. corn should be thawed at this point.
• 7 cook for about 5 minutes without stirring. you want to corn to char a little bit but not too much.
• 8 when corn get some dark brown spots from the heat (but ideally not black), remove from heat.
• 9 season with salt, pepper, garlic powder and dried cilantro.
• 10 serve and enjoy!