Roasted Corn and Poblanos

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
• 1 red onion, chopped
• ½ cup butter

Cooking 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.

Nutrition Facts

• calories244.8
• carbohydrateContent15.2 g
• cholesterolContent40.7 mg
• fatContent20.8 g
• fiberContent3.1 g
• proteinContent2.9 g
• saturatedFatContent10.5 g
• sodiumContent122.6 mg
• sugarContent3.6 g