Poblano peppers are a beloved staple in Mexican cuisine, known for their mild heat and deep, earthy flavour. These dark green peppers are slightly spicier than a bell pepper but far milder than a jalapeño, making them the perfect choice for those who enjoy just a hint of heat. When roasted, their flavour becomes rich and complex, making them a versatile ingredient in a variety of dishes.
We are excited to bring you beautiful Poblano peppers in this week’s farm baskets. Whether you’re new to cooking with Poblanos or they’re already a favourite in your kitchen, we’ve got a delicious recipe that pairs them with sweet summer corn also found in this week’s farm basket. It’s a combination that’s sure to become a household favourite.
This simple yet flavourful dish brings together the smokiness of roasted Poblano peppers with the sweetness of fresh corn, creating a side dish that pairs perfectly with grilled meats or can be enjoyed on its own as a light vegetarian meal.
Roasted Poblano and Corn Skillet
Course: Around the Farm, Recipes4
servings15
minutes30
minutes300
kcalThis simple yet flavourful dish brings together the smokiness of roasted Poblano peppers with the sweetness of fresh corn, creating a side dish that pairs perfectly with grilled meats or can be enjoyed on its own as a light vegetarian meal.
Ingredients
2 large Poblano peppers
3 ears of fresh corn, kernels removed
1 small onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon ground cumin
Salt and pepper to taste
A handful of fresh cilantro, chopped
Lime wedges for serving
Directions
- Preheat your oven to 450°F (230°C). Place the Poblano peppers on a baking sheet and roast them in the oven for about 15-20 minutes, turning occasionally, until the skin is charred and blistered. Alternatively, you can roast them on the BBQ. Remove the peppers from the heat, place them in a bowl, and cover with plastic wrap. Let them steam for 10 minutes, then peel off the charred skin, remove the seeds, and chop the peppers into bite-sized pieces.
- In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cumin, and cook for an additional minute until fragrant.
- Stir in the corn kernels and chopped Poblano peppers. Cook for 5-7 minutes, stirring occasionally, until the corn is tender and slightly caramelized. Season with salt and pepper to taste.
- Remove the skillet from the heat and stir in the fresh cilantro, squeeze some lime juice on dish. Serve the dish warm, with lime wedges on the side.
This Roasted Poblano and Corn Skillet is a fantastic way to highlight the fresh flavours of summer produce. Whether you’re enjoying it as a side dish or a light main course, it’s sure to be a hit with your family and friends!
Be sure to check out our Recipe Page for more ideas of how to use your farm basket produce
Happy Cooking!
Heather