Food, Wine, Rock & Roll

Part food blog, part jam session

Skillet Poblano Corn is a very easy side dish to make and it is very low in fat and calories.  It goes great with any Mexican type meal, adding a nice change to the typical beans and rice.  It also reheats very well.


  • 4 tsp butter or margarine
  • 2 seeded, chopped poblano chili peppers
  • 3 cups frozen whole-kernel corn
  • 1 tsp ground cumin
  • 1/4 tsp salt


Melt the butter or margarine in a large nonstick skillet over medium-high heat.

Add the chopped chilies and cook, stirring constantly, until tender (about 3 minutes).

Add the corn and cumin and cook, stirring constantly, until heated through.

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