20-Min Charred Corn & Poblano Skillet
Roasted poblano peppers and charred corn come together in a quick, smoky one-pan dinner topped with crumbly queso fresco and lime. Pure Mexican comfort in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 310
- Protein
- 12g
Ingredients
- 2 whole poblano pepper
- 2 cups corn kernels (fresh or frozen)
- 1 can (15 oz) black beans (canned, drained & rinsed)
- ½ cup queso fresco, crumbled
- 1 whole lime
- ¼ cup cilantro (fresh, chopped)
Instructions
- 1
Char poblanos directly over a gas flame or under the broiler for 3–4 minutes per side until blackened.
- 2
Transfer to a bowl, cover with a lid or plastic wrap, and let steam for 5 minutes until skin loosens.
- 3
Peel away the blackened skin, remove seeds and stem, then slice into thick strips.
- 4
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 5
Add corn and cook without stirring for 3 minutes until kernels char and pop; then stir and cook 2 more minutes.
- 6
Fold in poblano strips and black beans, warm through for 1 minute, then squeeze lime juice over top.
- 7
Divide between bowls, top with queso fresco and cilantro, and serve immediately.
Tools you’ll need
- large skillet, 12-inch
- bowl
- tongs
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