Posts Tagged 'poblano'

Black Beans with Poblanos and Corn

I am definitely going to need a lot more quick and easy dinners like this in my arsenal for when I go back to work in December. I’m trying not to stress too much about how I’m going to fit in workouts, work, cooking dinner, and caring for an infant, but stressing is just kind of what I do…

This was a perfect thing to throw together after a long walk with the stroller on Saturday night. I hadn’t really thought too much about dinner, but by the time we got home we were both really hungry. This came together really fast and we both like it a lot. Plus, it only uses one pan, which is always a plus!

If you have a Trader Joe’s near you, pick up some of their fire-roasted frozen corn. I used it in this and loved the smoky flavor it added. Obviously regular corn will be just fine if that’s all you have. I think this would make great burrito filling as well!

(inspired by Apple a Day)

1 tbsp olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 poblano pepper, seeds discarded, cut into thin, inch-long strips
1 lb frozen corn
2 cups cooked black beans
1/2 cup sour cream (or full-fat yogurt)
salt to taste
cilantro, for garnish

Saute the onion in the oil over medium heat for about 5 minutes, until they’ve softened up and taken on a little color. Add the garlic and poblano and continue cooking for another 5-7 minutes, until the peppers are nice and soft.

Stir in the corn, beans, and a little salt, and cook, stirring, until everything is nice and hot. Stir in the yogurt, heat through, and adjust salt to taste. Serve garnished with fresh cilantro.

Fresh corn and chile cornbread

I thought this recipe would be a huge flop. 2 eggs, buttermilk, oil and cream (which I replaced with yogurt) and only 1 cup of cornmeal? I was incredibly dubious as it went into the oven, but what I pulled out 25 minutes later turned out to be some of the best corn bread I’ve ever made. With jalapenos, roasted poblano, and fresh kernels of corn, it tastes a little like a chile relleno, but with far less work.

The recipe came from another great library find, Southwestern Vegetarian by Stephen Pyles. I decided to forgo the cheddar cheese and heavy cream and definitely didn’t miss them at all – the fresh corn and roasted poblano contribute plenty of flavor.

(adapted from Southwestern Vegetarian)

butter for greasing the pan
1 cup yellow corn meal
1 tsp salt
1/2 tsp baking soda
2 large eggs
2/3 cup buttermilk
1/3 cup vegetable oil
1 ear of fresh corn
1/2 cup nonfat plain yogurt
2 jalapenos, minced
1 small poblano

Put the poblano under the broiler, turning frequently, until blackened and blistered. Wrap in a clean towel for about 10 minutes, then remove the charred skin, scrape out the seeds, and dice.
Cut the kernels off the ear of corn and reserve.

Heat the oven to 375 F

Whisk the corn meal, salt, and baking soda together in a large bowl.

Whisk the eggs, buttermilk, yogurt and oil together in a medium bowl. Gently stir the wet ingredients into the corn meal mixture, then fold in the jalapenos, poblano, and corn kernels.

Place a cast iron skillet in the oven for 5 minutes, then remove and brush with a little butter. Pour the batter into the skillet and bake for about 25-30 minutes, or until golden.

Cool in the pan for about 10 minutes, then cut into wedges to serve.


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