By Chef Del Sroufe

I make this dish in the winter when I want that grilled flavor but am unwilling to brave the cold to light the grill. Getting the pan good and hot and thawing the corn to room temperature is the key to this dish.

Serves 4

Ingredients

• 1 medium red onion, diced small
• 1 medium red bell pepper, diced small
• 1 poblano pepper, diced small
• 1 pound frozen corn, thawed
• Sea salt and black pepper to taste

Directions

1. Heat a large skillet over high heat. Add the onion, red bell pepper, poblano pepper, and corn  to the pan and cook, stirring frequently until everything is browned, about 10 minutes. Add water as infrequently as possible so that the vegetables brown well.
2. Season with salt and pepper. Serve immediately.