Best 2 Roasted Corn And Poblanos Recipes

**Explore the vibrant flavors of Mexican cuisine with our tantalizing Roasted Corn and Poblanos recipes. Indulge in the smoky, charred aroma and sweet, succulent taste of corn and poblanos, expertly roasted to perfection. Discover a symphony of textures and flavors as you bite into tender kernels and soft, mildly spicy poblanos, all while enjoying the smoky undertones. These versatile recipes offer a range of options, from a classic roasted corn dish to a flavorful poblano and corn salad, and even a creamy poblano soup. Each recipe is carefully crafted to showcase the natural goodness of these beloved Mexican ingredients, promising an unforgettable culinary journey.**

Here are our top 2 tried and tested recipes!

ROASTED CORN AND POBLANOS

Roasted Corn and Poblanos image

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.

Provided by Denny

Categories Side Dish Vegetables Corn

Time 40m

Yield 6

Number Of Ingredients 6

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

Steps:

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
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.
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 : Calories 244.8 calories, Carbohydrate 15.2 g, Cholesterol 40.7 mg, Fat 20.8 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 10.5 g, Sodium 122.6 mg, Sugar 3.6 g

TOSTADAS WITH CREAMY ROASTED POBLANOS AND CORN

Tostadas with Creamy Roasted Poblanos and Corn image

Provided by Nils Bernstein

Categories Kid-Friendly Dinner Lunch Spring Summer Healthy Tortillas Chile Pepper Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Serves 8

Number Of Ingredients 15

Ingredients

For the rajas:
10 poblano chiles
2 ears of corn, husked
2 tablespoons vegetable oil
1 large white onion, thinly sliced
1 teaspoon kosher salt, plus more to taste
1/4 cup crema (Mexican salted cream) or sour cream
For the tostadas:
16 small corn tortillas or store-bought crispy tostada shells
Vegetable oil (for frying; if needed)
Kosher salt (if needed)
1 1/2 cups Creamy Black Bean Spread (optional)
Shredded iceberg lettuce, thinly sliced white onion, queso fresco, cilantro leaves with tender stems (for serving)
Special Equipment
A candy or deep-fry thermometer

Steps:

Make the rajas:
Preheat broiler. Arrange chiles in a single layer on a rimmed baking sheet. Broil, turning once, until blackened in spots, about 15 minutes. Transfer chiles to a large bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, devein, and thinly slice chiles lengthwise.
Meanwhile, prepare a grill or grill pan for medium-high heat. Grill corn, turning occasionally, until kernels are tender and charred in spots, 15-20 minutes. Let cool, then cut kernels off cob.
Heat oil in a large skillet over medium. Add onion and cook, stirring occasionally, until light golden and tender, 10-12 minutes. Reduce heat to low, add chiles, corn, and 1 tsp. salt, and cook, stirring occasionally, until warmed through, about 2 minutes. Stir in crema and just heat through (do not bring to boil)-vegetables should be just coated; add more crema if needed. Season with salt.
Assemble the tostadas:
If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
Spread 1 Tbsp. Creamy Black Bean Spread, if using, on a tostada shell. Top with 1/4 cup rajas, then lettuce, onion, queso fresco, and cilantro. Repeat with remaining tostada shells. Serve at room temperature.
Do Ahead
Rajas can be chilled for up to 1 day. Reheat and let cool to room temperature before serving.

Tips:

Choose the right corn. Look for fresh, sweet corn with tightly packed kernels. Avoid corn that is dry, wrinkled, or has brown spots.
Roast the corn properly. Roasting the corn over high heat will help to caramelize the sugars and give it a delicious smoky flavor. Make sure to rotate the corn frequently so that it cooks evenly.
Use fresh poblanos. Poblanos that are fresh will have a deep green color and be firm to the touch. Avoid poblanos that are wrinkled or have brown spots.
Roast the poblanos until they are blistered. Roasting the poblanos until they are blistered will help to bring out their flavor and make them easier to peel.
Use a sharp knife to cut the kernels off the cob. A sharp knife will help to prevent the kernels from becoming mashed or mangled.
Use fresh herbs and spices. Fresh herbs and spices will help to add flavor and depth to the dish. If you don't have fresh herbs or spices on hand, you can use dried herbs and spices, but be sure to use less, as they can be more concentrated.

Conclusion:

Roasted corn and poblanos is a delicious and versatile dish that can be enjoyed as a side dish, main course, or even as a snack. The combination of sweet corn and smoky poblanos is irresistible, and the addition of fresh herbs and spices makes this dish even more flavorful. Whether you're looking for a quick and easy weeknight meal or a special dish to serve at your next party, roasted corn and poblanos is sure to please everyone at the table.