Roasted Corn and Poblanos recipe

All Recipes Best Recipe Side Dish Vegetables Corn

Ingredients

4 ears corn on the cob, husks and silk removed
2 tablespoons olive oil
2 poblano peppers, seeded and diced
4 jalapeno peppers - seeds and membranes removed and peppers chopped
1 red onion, chopped
½ cup butter

Nutrition Info

244.8 calories
carbohydrate: 15.2 g
cholesterol: 40.7 mg
fat: 20.8 g
fiber: 3.1 g
protein: 2.9 g
saturatedFat: 10.5 g
servingSize: -
sodium: 122.6 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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.

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