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Sweet Corn, Okra, and Poblano Peppers

Name: Sweet Corn, Okra, and Poblano Peppers
Prep time: 45 min
Total time: 45 min
Yield: 6 - 8 serving(s)
Ingredients: 1 large poblano pepper; 3 tbsp. olive oil or unsalted butter; 1 red onion, chopped; Kosher salt and freshly ground black pepper; 1 yellow bell pepper, chopped; 1 red bell pepper, chopped; 2 cloves garlic, chopped; 1 tsp. ground cumin; 1 lb. medium okra, trimmed and sliced into 1/2-inch rounds; 4 large ears sweet corn, shucked, kernels removed (about 3 cups kernels); 1/2 tsp. dried oregano (preferably Mexican oregano); 2 tbsp. fresh lime juice; 1 c. crumbled Cotija cheese

Sweet corn, tender okra, and smoky poblano peppers come together in an easy skillet side that's colorful, flavorful, and ready to be gobbled up.

By Amon and Jenna MullerPublished: Jul 26, 2026

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Colorful vegetable salad with corn, peppers, and herbs, served in a white dish on a checked tablecloth.

Becky Luigart-Stayner for Country Living

Yields:

6 - 8 serving(s)

Prep Time:

45 mins

Total Time:

45 mins

This delicious side dish is excepted from the new Full Belly Farm & Kitchen cookbook. A twist on the classic New Mexican dish calabacitas, this summer side is loaded with fresh produce and creamy cheese.

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Ingredients

1 large poblano pepper
3 Tbsp. olive oil or unsalted butter
1 red onion, chopped
Kosher salt and freshly ground black pepper
1 yellow bell pepper, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1 tsp. ground cumin
1 lb. medium okra, trimmed and sliced into 1/2-inch rounds
4 large ears sweet corn, shucked, kernels removed (about 3 cups kernels)
1/2 tsp. dried oregano (preferably Mexican oregano)
2 Tbsp. fresh lime juice
1 cup crumbled Cotija cheese

Directions

1. Step 1Roast poblano pepper over an open flame or under the broiler, turning occasionally, until charred on all sides. Place in a bowl, cover with a plate or towel, and let steam 10 minutes. Discard the skin and seeds and dice the pepper.
2. Step 2Heat oil in a large skillet over medium heat. Add onion and season with salt. Cook, stirring occasionally, until translucent, 5 to 6 minutes. Add bell peppers, garlic, and cumin. Cook, stirring occasionally, until the peppers are just beginning to soften, 3 to 4 minutes. Add okra and increase heat to medium-high. Cook, stirring occasionally, until okra is tender and lightly browned in spots, 7 to 10 minutes.
3. Step 3Add corn, diced poblano, and oregano. Season with salt and pepper. Cook, stirring occasionally, until corn is just tender and everything is heated through, 3 to 4 minutes. Remove from heat and stir in lime juice.
4. Step 4Scatter cheese over the top and garnish with chopped cilantro. Serve warm or at room temperature.