Roasted Corn and Poblanos

Roasted Corn and Poblanos

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Denny 0

"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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40 m servings 245 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Notes:
  • If you have a gas stove, blacken the ears of corn over the flame of a burner.
  • For more heat, don't remove membranes from jalapeno peppers. Cooking jalapenos will increase heat, so you may choose to wait to add jalapenos.


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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 ...

Yummmm! This is excellent.

Denny, this side dish was Killer!! I happen to have the SWEETEST corn and pretty hot poblano's in the fridge today. So glad I found your recipe. Grilling this was the way to Go! My corn was not ...

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 sign...

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