Ingredients

3 medium poblano chilies* (about 9 ounces total)

• 1/4 cup (1/2 stick) butter
• 1 1/2 tablespoons cumin seeds
• 1 medium-size red onion, chopped
• 2 16-ounce bags frozen mixed white and yellow corn kernels or one 16-ounce bag each yellow and white corn kernels, thawed, drained
• 2 teaspoons dried oregano
• 1 teaspoon (or more) chopped canned chipotle chilies**
• 1 large bunch radishes, trimmed, sliced into rounds
• 3/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 2 teaspoons grated lime peel
• Lime wedges (optional)

Description

The Poblano Chilies Can Be Prepared One Day Ahead, And The Vegetables Can Be Chopped And Sliced One Day Ahead And Then Refrigerated Separately In...

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