Roasted Corn and Poblanos

Roasted Corn and Poblanos

5
Denny 0

"Side dish for Tex-Mex meal. Roasted fresh corn and poblano peppers combine to create a great flavor. Control the heat of this dish by the way the jalapenos are prepared. For no heat, omit jalapenos all together."

Ingredients 40 m {{adjustedServings}} servings 245 cals

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Nutrition

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  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  2. Broil the corn until the kernels are slightly charred at the tips, about 5 minutes, turning often. Remove corn, cool, and cut the kernels from the cob; transfer kernels to a bowl.
  3. Heat olive oil in a skillet over medium heat; cook and stir poblano peppers, jalapeno peppers, and red onion until peppers and onions are tender, about 8 minutes; mix in corn and butter. Cover skillet and simmer mixture for 10 more minutes to combine flavors.
Tips & Tricks
Make Corn Pudding

Learn how to make corn pudding, a classic part of the American harvest menu.

Mexican Corn on the Cob (Elote)

Grill this delicious Mexican corn on the cob and serve with lime.

Footnotes

  • Cook's Notes:
  • If you have a gas stove, blacken the ears of corn over the flame of a burner.
  • For more heat, don't remove membranes from jalapeno peppers. Cooking jalapenos will increase heat, so you may choose to wait to add jalapenos.
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Reviews 5

  1. 5 Ratings

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oldunc
5/20/2012

Good, simple recipe- the peppers can be varied infinitely, of course. Some sort of sweeter pepper would be good with less sweet corn. Frozen corn can also be charred in a skillet- takes a bit longer than you might think, it should go in first for this recipe. Heat of jalapenos does not increase with cooking, it decreases markedly (try a piece raw, if you don't believe me).

cassie
10/18/2014

Yummmm! This is excellent.

Patty Cakes
7/8/2014

Denny, this side dish was Killer!! I happen to have the SWEETEST corn and pretty hot poblano's in the fridge today. So glad I found your recipe. Grilling this was the way to Go! My corn was not quite done after grilling, so I popped it in the nuker for about 3 minutes to get it a bit more tender. I served this next to Mexican Egg rolls & Spanish rice. THANK YOU Denny.