Vaguely Southwestern corn
1 poblano pepper
1/2 cup roasted red pepper, diced
1 pound frozen corn
1 teaspoon salt
1 tablespoon butter
1/2 teaspoon ground cumin (optional)
Heat oven to 450 degrees. Place poblano pepper on a baking sheet, and roast, turning once or twice, until skin is blackened and blistered, 40 to 60 minutes. Place in a paper bag to steam and cool. When cool enough to handle, peel off skin and remove seeds. Dice the flesh, and combine with roasted red pepper.
Cook the corn in boiling salted water until tender, 5 minutes or so. Drain. Mix in roasted peppers, butter and ground cumin, if using. Serves 4 to 6 as a side dish.
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