Recipe by Denny
"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."
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corn on the cob, husks and silk removed
poblano peppers, seeded and diced
jalapeno peppers - seeds and membranes removed and peppers chopped
red onion, chopped
Good, simple recipe- the peppers can be varied infinitely, of course. Some sort of sweeter pepper would be good with less sweet corn. Frozen corn can also be charred in a skillet- takes a bit longer than you might think, it should go in first for this recipe. Heat of jalapenos does not increase with cooking, it decreases markedly (try a piece raw, if you don't believe me).
The flavors were great! Went perfectly with Tex-Mex hamburgers! We did cut the butter in half, as others suggested, and it was perfect.
Prepared this over the weekend for a holiday gathering and it was a big hit. Definitely do not shy away from this if you're concerned about the heat -- cooking the peppers mellowed them out significantly. In fact, the next time we make this we'll add in at least one more jalapeno and possibly leave in a few ribs/seeds to punch up the heat. The recipe calls for a lot of butter and we found it to be too much. We started with 1/2 cup, saw it was too much, removed about 1/4 cup and it was still too much. I think I'd only use a few Tbsp next time. Also added in a red pepper for a punch of color and that was a vey good idea.
This recipe is a definite keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Corn and Poblanos
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 187
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