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.

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.

Per Serving: 245 calories; protein 2.9g; carbohydrates 15.2g; fat 20.8g; cholesterol 40.7mg; sodium 122.6mg.

The most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re making pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can apply to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can made a dish do double-duty .