Sugar Snap Pea Salad with Poblanos and Corn
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
- 1 tablespoon extra-virgin olive oil
- 2 cups fresh corn (frozen will work in a pinch)
- 1 poblano pepper, chopped
- 1 cup chopped sugar snap peas
- kosher salt and pepper to taste
- 3 tablespoons honey
- 1/2 cup chopped pecans
- Preheat a large skillet over medium heat.
- Add olive oil then corn; cook for two minutes. Add chopped pepper and peas; cook another 4-5 minutes or until starting to soften. Season to taste.
- Add honey and chopped pecans, stir well. Remove from heat and serve.