corn, peppers & onion sauté

i am so happy to announce that, for the second year in a row, food network is getting the entire food community together to celebrate a virtual thanksgiving, called the communal table (hashtag #pullupachair) on wednesday, november 7th at noon EST. they have invited me to participate...how cool is that?

here's how it works....bloggers from all over the country, as well as the food network gang, will each  create a post/article on their respective sites sharing one of their favorite thanksgiving recipes. each blog will also contain links to all the other blogs so readers can see what everyone is “bringing to the table.” just think...a one stop place to view loads of delicious sounding recipes and plan your thanksgiving menu.  with two weeks before the big day, we will all have plenty of time to finalize our menus. 

i decided to submit this quick, easy and delicious corn, peppers & onion saute.  perfect for the thanksgiving menu which, i think, screams for a dish with texture, crunch and a bit of heat.  organic frozen corn is used for this time of year, but fresh corn in season is equally wonderful.  add it to the more traditional holiday lineup.  you will be glad you did.  happy thanksgiving-planning everyone!

corn, peppers & onion sauté
3 poblano chilies (about 1 lb)
3 tbsp extra virgin olive oil
2 medium yellow onions, diced
1 cup chopped green onions, white and green parts
1 red bell pepper, chopped
1 green bell pepper, chopped
2 jalapeños, seeded, deveined and minced
4 garlic cloves, minced
2 tsp dried oregano
1 tsp dried cumin
2 16 oz bags frozen corn (organic if possible), thawed and drained
sea salt
freshly ground black pepper
1/2 cup fresh cilantro, chopped
2 limes, cut into wedges

place peppers on a foil lined, rimmed baking sheet and place under the broiler set to HIGH.  cook until peppers are blackened on all sides (check oven often and, using tongs, turn as each side is finished).  remove from oven and allow to cool (note, some people recommend placing the peppers in a paper bag, closing tightly and allowing to cool.  i never seem to need this step).
when peppers are cool, peel off the skin.  (just use your hands, the peel should come off really easily).  cut the peppers in half, pour off the liquid and remove the seeds.  cut into slices about 1 inch wide and then cut in half. set aside

warm olive oil in a large skillet over medium heat.  add onions (both yellow and green) and sauté until softened. (about 5 minutes)  add the bell peppers, jalapeño and garlic and sauté until softened (about 4 minutes). add oregano and cumin, stir and cook an additional minute.  add the corn and prepared poblanos, stir and sauté until corn is hot (5 minutes).   season to taste with salt and pepper.  pour into serving bowl and sprinkle cilantro over top.  squeeze 2 lime wedges over dish.  serve with remaining lime wedges. 

now check out the delicious sounding recipes from my fellow bloggers:
Cocktails, Appetizers, Salads and Breads:
Haute Apple Pie: Apple Jack
Cooking With Books: Spiced Couscous and Walnut Salad
Mooshu Jenne: Honey Bacon Potato Pops
Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette
Big Girls, Small Kitchen: Super Seeded Cornbread

Main:
FN Dish: Black Pepper-Pomegranate Molasses Glazed Turkey

Sides:
Feed Me Phoebe: Cornbread and Wild Rice Stuffing With Hazelnuts and Cranberries
Napa Farmhouse 1885: Chorizo, Cornbread and Tortilla Dressing
Sweet Life: Apple Chorizo Cornbread Stuffing
And Love It, Too: Paleo Green Bean Casserole
Jeanette's Healthy Living: Sweet Spiced Winter Squash Casserole
Red or Green?: Corn, Peppers and Onion Saute
Simple Bites: Honey Pomegranate Glazed Brussels Sprouts
Virtually Homemade: Fresh Orange and Cranberry Sauce With Toasted Walnuts
What's Gaby Cooking: Sweet Potato Gratin
The Heritage Cook: Cauliflower Gratin
Creative Culinary: Creamy Mushroom Bake With Parmesan and Panko
Bacon and Souffle: Spicy Carnival Squash

Desserts:
I Am Baker: Pumpkin Bars in a Jar
Add a Pinch: Caramel Pie
Chez Us: Pumpkin Cheesecake With Chocolate Swirls

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