Title: Sauteed corn & peppers
 Categories: Side dish, Vegetables
      Yield: 4 Servings
 
      1 sm Poblano chile
      1 ea Red bell pepper
    1/2 ea Onion, chopped
      1 pn Salt
      1 pn Black pepper
    1/2 ts Cumin
      2 tb Olive oil
      2 c  Corn kernels
      1 ea Tomato, seeded & chopped
      2 tb Lime juice
 
  Rinse & dry the poblano chile & red pepper.  Cut a slit near the stem
  of each.  Grill or broil them on a skewer, turning frequently, until
  the skin begins to blacken, about 8 minutes.  Place peppers in a
  paper bag to sweat for at least 15 minutes.  When cool enough to
  handle, remove from the bag, skin & deseed.  Discard the skin &
  seeds. Dice the chile & pepper & set aside.
  
  Saute the onion, salt, pepper & cumin in a large skillet until the
  onion is golden, about 5 minutes.  Add the corn & saute for 2
  minutes. Add the reserved chile & pepper & saute for another 3
  minutes. Reduce the heat & stir in the tomato & lime juice.  Serve
  right away.