Roasted Corn and Poblanos

3 Reviews

Prep: 15 min
Cook: 25 min
Ready In: 40 min

“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.” - by Denny

Ingredients

4 ears corn on the cob, husks and silk removed
2 tablespoons olive oil
2 poblano peppers, seeded and diced
4 jalapeno peppers - seeds and membranes removed and peppers chopped (optional)
1 red onion, chopped
1/2 cup butter

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Metric US

Original recipe yields 6 servings

Directions

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
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.
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.

Nutrition

Amount Per Serving (6 total)

Calories
245 cal
12%

Fat
20.8 g
32%

Carbs
15.2 g
5%

Based on a 2,000 calorie diet

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Reviews (3)

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oldunc

May. 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..." See more 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

May. 13, 2013

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

Allison H.

Sep. 4, 2012

"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 significan..." See moretly. 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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