Southwestern Pan-Seared Corn


  • 2/3 cup red bell peppers, diced
  • 2 2/3 cups corn kernels
  • 1/2 cup red onion, diced
  • 1 tablespoon vegetable oil
  • 1/2 cup poblano peppers, diced
  • 1/2 teaspoon cumin, ground
  • 2/3 cup California Black Ripe Olives, sliced
  • 3 tablespoons cilantro, chopped
  • 1 1/2 teaspoons lime juice
  • 1/2 teaspoon salt


  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. Place corn in a large mixing bowl and set aside.
  3. Pour bell peppers, onions and poblanos into sauté pan and cook for 5 minutes over high heat, stirring occasionally. Add cumin and continue to cook for 1-2 minutes.
  4. Turn heat down to low, stir in remaining ingredients and toss with corn.Serving Suggestions: Serve with BBQ chicken or ribs.