Rating: 5 stars 4.9
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 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.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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.

Nutrition Facts

245 calories; protein 2.9g; carbohydrates 15.2g; fat 20.8g; cholesterol 40.7mg; sodium 122.6mg. Full Nutrition
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