| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 2 servings |
Ingredients
- 2 Anaheim peppers
- 2 poblano peppers
- 2 jalapeno peppers
- 12 ears fresh corn, shucked and halved
- Vegetable oil, for brushing
- Kosher salt and freshly ground black pepper
- 3 sticks (1 1/2 cups) salted butter
- 1 tablespoon chili powder
- 1 lime, zested and juiced
- 1/4 cup chopped fresh cilantro
Instructions
- Carefully roast the chile peppers over the flame of your stovetop, on a grill or under the broiler. Using tongs, flip and move them around until their skins are completely charred. Transfer the chiles to a resealable plastic bag, seal the bag and let them steam for 10 minutes. Peel, seed and dice the chiles; set aside.
- Preheat the oven to 375 degrees F.
- Put the corn on a baking sheet, brush with vegetable oil and season with salt and pepper. Roast, turning halfway through, until cooked, 10 to 12 minutes.
- Meanwhile, melt the butter in a small saucepan. Add the diced chiles, chili powder, lime zest and juice, 1 teaspoon salt and 1 teaspoon black pepper and stir. Cook on low for 2 to 3 minutes to allow the flavors to meld.
- Transfer the corn to a serving platter (or a foil pan with a cover if transporting) and pour the chili butter over the corn. To serve, garnish with the chopped cilantro.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1927 |
| Total Fat | 160 g |
| Saturated Fat | 90 g |
| Carbohydrates | 131 g |
| Dietary Fiber | 17 g |
| Sugar | 44 g |
| Protein | 24 g |
| Cholesterol | 366 mg |
| Sodium | 2189 mg |
| Serving Size | 1 of 2 servings |
| Calories | 1927 |
| Total Fat | 160 g |
| Saturated Fat | 90 g |
| Carbohydrates | 131 g |
| Dietary Fiber | 17 g |
| Sugar | 44 g |
| Protein | 24 g |
| Cholesterol | 366 mg |
| Sodium | 2189 mg |
Reviews
just eating 6 ears of corn for dinner hbu
Two servings?! I think that should be 12!