ROASTED CORN AND POBLANOS

Roasted Corn and Poblanos image

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.

Provided by Denny

Categories Side Dish Vegetables Corn

Time 40m

Yield 6

Number Of Ingredients 6

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 122.6 mg, Sugar 3.6 g