Roasted Corn and Poblanos recipe
All Recipes 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 caloriescarbohydrate: 15.2 gcholesterol: 40.7 mgfat: 20.8 gfiber: 3.1 gprotein: 2.9 gsaturatedFat: 10.5 gservingSize: -sodium: 122.6 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Roasted Corn and Poblanos
Directions
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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.