Stovetop Corn and Roasted Poblanos

If you peer around the next seasonal corner you will see corn growing and soon it will be arriving in the markets. Here in paradise, I mean Southern California, it is only weeks away and I finally got around to making this dish posted on The New York Times from last summer - better late than never!

This dish is for when your peppers - sweet and spicy - are overflowing, whether in the marketplace or the garden. Classic Mexican flavors of roasted poblanos, corn, jalapeno and lime juice combine to make a memorable side dish. Or spoon it into a soft taco a la these Charred Corn Tacos.

If you have yet to use the stovetop method of roasting peppers (assuming you have a gas stove) now is the time to be brave. Place the pepper directing on the high flame and allow the fire to char the pepper completely, turning it to ensure overall blackness. This method takes about 10 minutes tops for each pepper, and with a poblano you can usually do two at a time (or use a couple of burners at once!) I find this method not only faster than roasting in the oven but oven-roasted peppers are so much softer because of the longer cooking time. Once the pepper is fully charred, remove from heat and place in a brown paper bag (or a tightly covered glass or metal bowl) and allow to steam for 5-10 minutes. Then rub off the charred skin, deseed, and use as directed in the recipe. Simple!

The original recipe called for adding some cream or yogurt - do so if you like, but I preferred the vegan option.

Stovetop Corn and Roasted Poblanos (inspired by The New York Times)
(serves 3-4)

3 cups corn (frozen ok or cut it off of fresh cooked cobs)
2 poblanos
1 cup red bell pepper, diced
1/2 cup red onion, diced
1 tablespoon olive oil
1 jalapeno, deseeded, minced
1/2 lime, juiced
salt

Roast peppers. If you have a gas stove turn a burner on high. Place the pepper directing on the high flame and allow the fire to char the pepper completely, turning it to ensure overall blackness. This method takes about 10 minutes tops for each pepper, and with a poblano you can usually do two at a time (or use a couple of burners at once.) I find this method not only faster than roasting in the oven but oven-roasted peppers are so much softer because of the longer cooking time. Once the pepper is fully charred, remove from heat and place in a brown paper bag (or a tightly covered glass or metal bowl) and allow to steam for 5-10 minutes. Then rub off the charred skin, deseed, and slice into strips.

In a skillet, heat olive oil and add onion and bell pepper and saute for 4-5 minutes until soft. Add jalapeno and saute another 2 minutes. Add corn and poblanos and cook another 5-8 minutes until heated through. Squeeze lime juice over all and season with salt.

Hugs!

Recipes currently inspiring me:

Farfalle Salad with Asparagus and Mushrooms at Chez Cayenne
Double Chocolate Chip Walnut Oatmeal Cookies at Cinnamon Spice and Everything Nice
Pasta with Garlicky Broccoli Rabe at Smitten Kitchen