1. Fresh Corn Sauté <br />with Poblano Chilis<br />Serves 4 to 6 as a Side Dish<br />2 TbspButter<br />½ CupRed Onion, Diced <br />¾ CupRed Pepper, diced<br />PinchCayenne Pepper or Minced Jalapeno (optional)<br />6 EarsCorn, kernels removed (about 3 cups)<br />2Poblano Chilis, roasted, peeled, seeded and cut into ¼” strips<br />2Scallions, thinly sliced<br />½ CupCrème Fraîche<br />1 or 2Limes, cut in half<br />Melt the butter in a large skillet. Add the onion and red pepper, seasoning with salt and pepper, and sauté 2 to 3 minutes, until onion is translucent. Add a pinch of cayenne or jalapeno if using. <br />Stir in the corn kernels and poblano strips, and continue to cook, until corn is al dente – about 5 minutes. Stir in the scallions, then the crème fraîche, and allow the mixture to heat through. Squeeze in lime juice, adjust seasonings, and serve hot. <br />