roasted-corn-and-poblanos

Roasted Corn and Poblanos

3 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Denny
Recipe by  Denny

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

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Reviews (3)

Rate This Recipe
oldunc
3

oldunc

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).

Carrie
0

Carrie

The flavors were great! Went perfectly with Tex-Mex hamburgers! We did cut the butter in half, as others suggested, and it was perfect.

Allison H.
0

Allison H.

Prepared this over the weekend for a holiday gathering and it was a big hit. Definitely do not shy away from this if you're concerned about the heat -- cooking the peppers mellowed them out significantly. In fact, the next time we make this we'll add in at least one more jalapeno and possibly leave in a few ribs/seeds to punch up the heat. The recipe calls for a lot of butter and we found it to be too much. We started with 1/2 cup, saw it was too much, removed about 1/4 cup and it was still too much. I think I'd only use a few Tbsp next time. Also added in a red pepper for a punch of color and that was a vey good idea. This recipe is a definite keeper!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 245 cal
  • 12%
  • Fat
  • 20.8 g
  • 32%
  • Carbs
  • 15.2 g
  • 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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