Prep 5 mins
Cook 20 mins
This recipe could hardly be easier. It doesn't need to be watched super carefully because you actually want it to burn a little bit because there is nothing tastier than charred corn. This dish is incredibly versatile and can be served as a side dish or incorporated into a taco or Mexican salad dish or you can chop some avocado and tomatoes and make an easy "grilled" corn salsa.
- 26 -32 ounces frozen corn, NOT thawed (I prefer white and yellow mix)
- 1 medium pasilla chiles or 1 medium poblano chile
- 1 cup chopped onion (sweet onion or red onion)
- 1 teaspoon olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon ground black pepper
- 1⁄2 teaspoon dried mexican cilantro
- Chopp onion and chile such that the pieces are comparable in size to the kernels of corn.
- In a large skillet (that you have a lid for), heat oil over medium-high heat.
- Add chopped onion and chile and cook until onions are translucent but still firm (3-5 minutes).
- Pour frozen corn into skillet. Stir as much as possible and then cover.
- Cook covered for about 3 to 5 minutes.
- Stir corn mixture. Corn should be thawed at this point.
- Cook for about 5 minutes without stirring. You want to corn to char a little bit but not too much.
- When corn get some dark brown spots from the heat (but ideally not black), remove from heat.
- Season with salt, pepper, garlic powder and dried cilantro.
- Serve and enjoy!
Loved this great corn dish! Flavorful with the poblano but not spicy. I cooked the onions a little more than called for because I don't like them on the raw side, otherwise made as directed. I think this would be great with fresh summer corn too. Thanks for sharing your recipe! Made for Spring Pick-A-Chef 2013