Corn with Poblano Chiles

Sweet corn, sautéed onion, and diced poblano come together in a simple, buttery Mexican side dish with a bright lime finish — perfect alongside tacos, grilled meats, enchiladas, and more.

Ingredients

• 1 large poblano chile
• 2 tbsp butter
• 1 small to medium white or yellow onion, diced small
• 1½ lb frozen sweet corn (or 4 cups corn kernels)
• fresh lime juice (to taste)
• table salt (to taste)
• black pepper (to taste)

Directions

Char the Poblano

Char the poblano over a gas flame (or under a broiler, turning as needed) until the skin is blistered and blackened in spots.

Transfer to a bowl and cover (or place in a bag) for 5–10 minutes to steam. Peel off the loose charred skin, remove stem and seeds, and dice small.

Sauté the Onion and Corn

In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté until softened and translucent (about 4–6 minutes).

Add the corn and cook, stirring occasionally, until hot and lightly caramelized in spots (about 5–8 minutes).

Finish

Stir in the diced poblano and cook 1–2 minutes to warm through.

Season with salt and pepper to taste, then finish with lime juice to taste. Serve warm.

Notes

Preparation

For the most flexible flavor, keep the onion soft and translucent (not browned) so the dish stays bright and works with a wide range of Mexican meals.

Serving Suggestions

This pairs especially well with tacos (including quesabirria), carne asada, carnitas, enchiladas, rice and beans plates, and grilled chicken.

Variations

• Optional cumin: For a slightly warmer, more traditional Mexican note, add about ⅛ tsp ground cumin while seasoning. Keep it subtle.
• Optional cilantro: Stir in 1–2 tbsp chopped fresh cilantro at the end, or use it as a garnish for a brighter finish.

Make-Ahead & Storage

Store leftovers covered in the refrigerator for up to 3–4 days.

Reheat gently in a skillet (best texture) or in the microwave. Add a small squeeze of lime after reheating to wake the flavors back up.