Poblano Rayas with Corn and Tomatoes

1 onion, thinly sliced

Recipe and photo by Sara Newberry

1 poblano pepper, seeded and sliced thin

1 cup grape tomatoes, halved

1 cup frozen corn

1/4 cup Greek yogurt

1/2 cup crumbled feta

Oil, salt and pepper

Heat 2 tablespoons oil in a heavy skillet over high heat until hot. Add onion and cook until softened and beginning to turn golden, about 3 minutes. Add poblano and spread mixture into an even layer. Let cook without disturbing until beginning to char, about 3 minutes. Add 1 tablespoon oil, then stir in tomatoes and let cook until beginning to wrinkle, about 2 minutes. Stir in corn and cook just until heated through. Remove pan from heat and stir in yogurt and feta. Season lightly with salt and pepper.