- Makes: 12 servings
- Serving Size: 1/4 cup
- Start to Finish: 30 mins
- In a very large skillet, heat oil over medium-high heat. Cook corn, onion, poblano pepper, serrano pepper, and garlic in hot oil until corn is starting to brown, stirring occasionally. Remove from heat.
- Stir tomatoes, cilantro, and salt into corn mixture. Serve warm or at room temperature with tortilla chips, jicama slices, and/or sweet pepper strips. Makes 12 (1/4 cup) servings.
To use fresh corn, remove the husks and silks from 3 ears of corn. Cut corn kernels from cob.
Because chile peppers contain oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear rubber or plastic gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
- Per serving:
- 41 kcal cal.,
- 1 g fat
- 54 mg sodium,
- 7 g carb.,
- 1 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet