Roasted Corn and Poblanos |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
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. 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 (optional) |
1 red onion, chopped |
1/2 cup butter |
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.
|
|