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.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
245 Calories
Recipe Instructions
Step 1
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Step 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.
Step 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.
Ingredients
½ cup butter
2 tablespoons olive oil
1 red onion, chopped
4 ears corn on the cob, husks and silk removed
2 poblano peppers, seeded and diced
4 jalapeno peppers - seeds and membranes removed and peppers chopped (Optional)
