Poblano Pepper, Corn and Roasted Pecan Sauté
A quick vegetable sauté with wonderful earthy tones. The roasted poblano pepper and toasted pecans add the right amount of heat and crunch. A great side at any gathering.
Ingredients
- 1 poblano pepper, roasted, coarsely chopped see notes for roasting
- ½ cup pecans, chopped
- 1 Tablespoon canola oil
- 1 bag (14.4 ounces) frozen sweet corn prefer Bird's Eye
- 1 8 ounces fresh snow or sugar snap peas, coarsely chopped
- ½ teaspoon kosher salt prefer Diamond brand
- ¼ teaspoon black pepper
- 3 Tablespoons honey
Instructions
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Roast the poblano pepper following one of the two methods in the notes. Coarsely chop once the skin, seeds, ribs and white pith have been removed. Set aside.
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Preheat large sauté pan on medium heat 2-3 minutes. Add chopped pecans and dry toast for 1-2 minutes or until toasted; stirring frequently so they don't burn. Remove pecans and set aside.
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Oil the same sauté pan and add corn, snow peas, poblano peppers, kosher salt and black pepper; cook until the corn is tender.
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Remove from heat, stir in honey and toasted pecans. Serve and enjoy!
Recipe Notes
How To Roast a Poblano Pepper:
Gas Burner: place pepper on burner, set flame medium-high heat and roast for 3-5 minutes, turning frequently. Don't allow to catch fire or turn ash color.
Oven Roasting: Pre-heat oven 400°F and place pepper(s) on a lightly oiled sheet pan in the center rack. Bake 20-30 minutes, flipping a few times to ensure even char.
Steam for 10 minutes in a paper bag or plastic covered bowl. Remove skin with forks or towel, cut open and remove seeds, ribs and white pith - leaving just the roasted skin. The heat of any pepper is in the seeds, ribs and white pith.