INGREDIENTS

1 Tbsp. Unsalted Butter  
2 ears  Corn , or 10 oz. (2 cups) Roasted Corn Kernals 
2 large Red Bell Peppers  
2 large Yellow Bell Peppers  
5 Poblano Chiles  
1/4 cup  Vegetable Oil  
4 cups Sliced Onions  
2 tsp. Minced Garlic   
2 tsp.  Oregano  

DIRECTIONS

1.) Rub shucked ears of corn with butter. Grill until tender and slightly blackened. Remove and allow to cool. Cut kernels from cob, set aside.

2.) Place peppers and chiles over an open flame and blacken evenly. Place in a paper bag and seal and allow to “sweat” for 10 minutes. Remove from bag and wipe off the blackened skin. Do not rinse. Cut off stem and remove seeds, slice.

3.) Heat oil in a skillet over medium high heat. Saute onion and garlic until softened, about 3 minutes. Saute oregano until fragrant and add sliced peppers and chiles. Continue to sauté for 3 more minutes. Add corn and toss to combine. Set aside until ready to use.

4.) Note: this mixture may be used as a filling for enchiladas, tamales or tacos.