Corn with Chile Peppers
Elevate your side dish game with this vibrant and smoky Corn with Chile Peppers recipe! Combining sweet corn kernels with the rich, roasted flavor of poblano peppers and the zesty kick of jalapeño, this dish is a true celebration of bold, fresh flavors. A squeeze of lime and a sprinkle of cilantro add a tangy, herbaceous finish, while optional crumbled Cotija cheese lends a delightful creaminess. Perfectly seasoned with cumin, garlic, and a touch of salt and pepper, this skillet-cooked masterpiece comes together in just 25 minutes. Serve it warm alongside grilled meats, tacos, or as a stand-alone vegetarian delight. Bursting with color and spice, it's the ideal dish for weeknight dinners or festive gatherings!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Sweet corn kernels (fresh, canned, or frozen)
- 2 large Poblano peppers
- 1 medium Jalapeño pepper
- 2 tablespoons Olive oil
- 2 large Garlic cloves (minced)
- 1 medium Lime (juiced)
- 2 tablespoons Cilantro (chopped)
- 1 teaspoon Ground cumin
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cups Cotija cheese (crumbled, optional)
Instructions
If using fresh corn, remove the kernels from the cobs by standing each cob upright in a large bowl and slicing downward with a sharp knife.
Roast the poblano peppers over an open flame, on a grill, or under a broiler until the skins are blistered and charred, turning occasionally. Once done, place the peppers in a sealed plastic bag or a bowl covered with plastic wrap for 5 minutes to allow the skins to loosen.
Peel the charred skins off the poblano peppers and remove the seeds and stems. Chop the peppers into small pieces.
Finely dice the jalapeño pepper, removing the seeds if you prefer less heat.
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Add the corn kernels to the skillet and cook, stirring occasionally, for about 5 minutes until slightly golden and heated through.
Stir in the roasted poblano peppers, diced jalapeño, ground cumin, salt, and black pepper. Cook for another 2-3 minutes, allowing the flavors to combine.
Remove the skillet from heat and stir in the lime juice and chopped cilantro.
Transfer the corn mixture to a serving dish and sprinkle with crumbled Cotija cheese if desired.
Serve warm as a side dish and enjoy!
Nutrition Facts
Calories |
1091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 2160 mg | 94% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 47.0 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 504 mg | 39% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2377 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
