Southwest Corn, Chili, and Cumin Sauté

Ingredients

• 0.3 cup butter ()
• 1 teaspoon chipotle sauce canned chopped ()
• 32 ounce corn kernels mixed white yellow frozen thawed drained
• 1.5 tablespoons cumin seeds 
• 0.8 cup cilantro leaves fresh chopped
• 1 tablespoon juice of lime fresh
• 2 teaspoons lime zest grated
• 2 teaspoons oregano dried
• 3 medium pepper flakes ( 9 ounces total)
• 1 large bunch radishes trimmed sliced into rounds
• 1 medium size onion red chopped

Equipment

• bowl
• frying pan
• broiler

Directions

1. Char poblano chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop chilies. (Can be prepared 1 day ahead. Cover; chill.)
2. Melt butter in large nonstick skillet over medium-high heat.
3. Add cumin seeds and stir until fragrant, about 1 minute.
4. Add onion and sauté until almost tender, about 6 minutes.
5. Add corn, oregano, 1 teaspoon chipotle chilies, and poblano chilies and sauté until corn is heated through, about 5 minutes. Stir in radishes, 1/2 cup cilantro, lime juice, and lime peel. Sauté until radishes are slightly softened but still retain their color, about 2 minutes.
6. Add more chipotle chilies by 1/2 teaspoonfuls, depending on spiciness desired. Season generously with salt and pepper.
7. Transfer to bowl.
8. Sprinkle with remaining 1/4 cup cilantro.
9. Garnish with lime wedges, if desired, and serve.
10. * Fresh green chilies, often called pasillas; sold at Latin American markets and some supermarkets.
11. ** Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.