Recipe by HocoRuco
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.
Top Review by loof
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
- 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
Directions See How It's Made
- 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!