Ingredients40 m servings 245 cals
- 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.
- 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.
Per Serving: 245 calories; 20.8 g fat; 15.2 g carbohydrates; 2.9 g protein; 41 mg cholesterol; 123 mg sodium. Full nutrition
ReviewsRead all reviews 7
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!
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.