Southwestern Pan-Seared Corn

• 3 cups Red bell peppers, diced
• 2 2/3 cups Corn kernels
• 1/2 cup Red onions, diced
• 1 tablespoon vegetable oil
• 1/2 cup Poblano peppers, diced
• 1/2 teaspoon Cumin, ground
• 2/3 cup California Ripe Olives, sliced
• 3 tablespoons cilantro, chopped
• 1 1/2 teaspoons lime juice
• 1/2 teaspoon salt

Preparation

1 Heat oil in a large sauté pan over high heat.
2 Add corn just before oil begins to smoke and sauté for 2-3 minutes until lightly browned.
3 Place corn in a large mixing bowl and set aside.
4  Pour bell peppers, onions and poblanos into sauté pan and cook for 5 minutes over high heat, stirring occasionally.
5 Add cumin and continue to cook for 1-2 minutes. Turn heat down to low, stir in remaining ingredients and toss with corn.

Source: California Olive