Roasted Corn and Poblanos

Rating: 4.88 stars
8 Ratings
  • 5 star values: 7
  • 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.

By Denny
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Ingredients

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

Directions

  • 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.

Tips

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

Per Serving:
244.8 calories; 2.9 g protein; 15.2 g carbohydrates; 40.7 mg cholesterol; 122.6 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

oldunc
Rating: 5 stars
05/20/2012
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). Read More
Helpful
(4)
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
oldunc
Rating: 5 stars
05/20/2012
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). Read More
Helpful
(4)
oldunc
Rating: 5 stars
05/20/2012
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). Read More
Helpful
(4)
Allison H.
Rating: 4 stars
09/04/2012
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 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! Read More
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Patty Cakes
Rating: 5 stars
07/09/2014
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. Read More
cassie
Rating: 5 stars
10/18/2014
Yummmm! This is excellent. Read More
Lauren Nickerson
Rating: 5 stars
05/14/2020
This was delicious!! I roasted my corn and poblano peppers over my gas stove, peeled poblanos, and added them with the corn since they'd already been partially cooked. Also, halved the butter. So good with a kick! Read More
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Carrie
Rating: 5 stars
05/13/2013
The flavors were great! Went perfectly with Tex-Mex hamburgers! We did cut the butter in half as others suggested and it was perfect. Read More
Shari Altman
Rating: 5 stars
09/08/2017
Fabulous! I agree with others that butter should be cut back to 4-6 tbl. Read More
LailaJo
Rating: 5 stars
08/23/2017
Made this recipe tonight as a side to dirty rice. Delicious! Husband raved! Thanks so much! Read More
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