Corn with Poblanos

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Preparation info

  • Portions:

    12

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
12 oz

Method

Procedure

  1. Roast and peel the chiles as illustrated. Remove and discard the stem, seeds, and inner membranes.
  2. Cut the chiles into bâtonnet.
  3. If the corn is frozen, drop into boiling water until thawed, then drain.
  4. Heat the olive oil in a sauté pan over moderately high heat.