New this month
Get the Allrecipes magazine

Roasted Corn and Poblanos

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."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 245 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • 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.

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.

Nutrition Facts


Per Serving: 245 calories; 20.8 g fat; 15.2 g carbohydrates; 2.9 g protein; 41 mg cholesterol; 123 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 7
Most helpful
Most positive
Least positive
Newest

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 ...

Fabulous! I agree with others that butter should be cut back to 4-6 tbl.

Made this recipe tonight as a side to dirty rice. Delicious! Husband raved! Thanks so much!

Yummmm! This is excellent.

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 ...

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

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 sign...