Corn-Poblano Relish

(from castro15’s recipe box)

Categories: Mexican


  • 1 large poblano
  • 2 tbsp. butter
  • 2 cups fire-roasted corn
  • 1 tsp ground cumin
  • Salt and pepper


  1. Char poblano over the flame of a gas burner on high heat. Transfer to a bowl, cover with plastic wrap and let cool. Remove the skin, stem and seeds; chop the poblano. Melt butter in a skillet over medium heat. Add the poblano, corn and cumin; season with salt and pepper. Cook, tossing, until hot, 5-6 minutes.

Email to a friend | Print this recipe | Back