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.

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  • 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


  1. Preheat a large skillet over medium heat.
  2. 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.
  3. Add honey and chopped pecans, stir well. Remove from heat and serve.

Recipe from The Wicked Noodle, 2016