Canola Oil (1/2 Tbsp)
in a large frying pan over medium heat. Add
Poblano Pepper (1)
and sauté for 3-5 minutes until the peppers begin to char a bit, stirring once or twice.
Sweet Corn (2 cans)
and sauté for another 5-10 minutes, stirring occasionally. For the last 3 minutes, turn the heat up to medium-high to allow the corn to char, stirring occasionally. Remove from heat and transfer corn mixture to a mixing bowl.
Red Onion (1/2)
Fresh Cilantro (1 Tbsp)
Lemon Juice (1 dash)
Ground Cumin (1/4 tsp)
Sea Salt (to taste)
. Mix well and taste, adding more salt or cumin as necessary. Chill for 1-2 hours before serving.
Delicious in quesadillas, breakfast burritos, omelettes, or simply on chips! Stores for up to 3-4 days in an airtight container.