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

Time 40m

Yield 6

Number Of Ingredients 6

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