Roasted Corn and Poblanos

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).

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

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

Update - Add 1-2 Tbl fresh cilantro and 1-2 Tbl lime juice along with half the butter (or 2 Tbl butter and 2 Tbl Smart Balance butter substitute rather than 4 Tbl butter to save a little fat - still has a buttery flavor. So delicious.

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 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.

Simple, healthy and delicious! I had a fresh poblano pepper from my garden so i made half recipe. I added chunks of grilled chicken breast. So good!!

I loved this recipe. I had a bag of frozen corn to use up (about 5 cups) and two poblanos on hand. I roasted the corn under the broiler on a jelly roll pan and roasted the poblanos on the gas cooktop. I minced them up without taking the skins off. I did cut the butter down to 2T and after a pinch of salt, it was delish. I will definitely make this again.

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!

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!