A quick and easy side dish, this Charred Corn and Pepper Skillet can be enjoyed warm or at room temperature. Make it in the oven or completely on the BBQ! A great Summer side dish.
We are finally in to BBQ season here! I love the ease of BBQ dinners. Just throw some meat on the grill and enjoy. Except in real life, it’s not entirely that easy, is it? That piece of meat needs something with it. That’s where this Charred Corn and Pepper Skillet comes in :)
There are a lot of reasons to love this dish …
It’s a great, easy and flavourful side dish for any meat or fish.
It can be cooked in the oven or if it’s too hot to turn on the oven, make it completely on the BBQ!
It’s a great use for corn on the cob that’s a tiny bit past it’s prime. As we’ll be roasting it up, it’s fine to use corn that has dried out a bit.
You can make this with corn cut off the cob or use thawed, frozen corn.
And last, but not least, it’s really, delicious. The corn, red and poblano peppers are roasted to sweet and lightly spicy perfection. On top, a scattering of quick pickled red onions, feta cheese and fresh cilantro add great colour and flavour. There’s also a lovely, tangy Crema, that you can drizzle on to take it up a notch even more.
You could definitely eat this hot out of the oven or off the grill, but I enjoy it most just slightly warm or at room temperature, especially for Summer eating.
Cook’s Notes for Charred Corn and Pepper Skillet
As noted, you could use frozen corn instead of corn cut off the cob for this dish. I would thaw it first, so that it starts cooking more quickly.
The poblano peppers were great in this dish, so I highly recommend seeking some out. Poblano peppers are dark green, about 6-inches long and flat-ish. Poblanos are a mild chili pepper, so you don’t need a lot of heat tolerance to use them :) If you can’t find poblano peppers, you could substitute Aneheim peppers (similar in size, shape and also mild) or jalapeno. If using jalapeno (the spiciest of the choices), you would want to use less of it.
I can’t find Mexican cotija cheese in these parts, but if you can find it, you could use it instead of the feta.
This dish makes a great vegetarian filling for tacos and quesadillas, too!
Too hot to turn on the oven? How to make this on the BBQ!
Heat grill to high (or about 400 F. if your grill has a thermometer). Heat the cast-iron skillet inside a closed grill for 5 minutes, then follow the recipe by roasting inside the closed grill for 15 minutes, stirring once. Allow to cook, stirring on an open grill over flame to char it up a bit. Remove from grill and allow to cool a bit. Top per the recipe and enjoy!
Don’t have a cast-iron skillet yet?
Here’s a great one to get you started. It’s pre-seasoned, the perfect size for so many dishes, not too heavy and great quality. It will last you a lifetime!
You may also like my Grilled Corn, Tomato and Arugula Salad!
Charred Corn and Pepper Skillet
This Mexican inspired dish featured oven roasted and charred corn with red and poblano peppers. Topped with feta, quick pickled red onions and cilantro. You can make this on the BBQ, too!
- 3 cobs corn kernels cut off (about 1 1/2 cups)
- 1/2 poblano pepper diced
- 1/2 red sweet pepper diced
- 1 Tbsp olive oil
- Salt and freshly ground pepper
- 1/2 cup cider vinegar
- 1 Tbsp white sugar
- 1 1/2 tsp kosher salt
- 1/2 red onion sliced
- 2 Tbsp sour cream
- Juice of 1/4 lime
- Pinch cumin or cayenne (optional)
- Pinch salt and freshly ground pepper
- Crumbled feta cheese
- Chopped fresh cilantro
Do ahead: Make quick pickled onions by combining all the ingredients in a medium bowl. Cover and set on the counter for at least 1 hour before using. (Do way ahead! Make well ahead, cover and refrigerate. These will keep in the fridge for at least a week!)
Place skillet in cold oven. Preheat oven to 400 F., leaving the skillet in the preheating oven to heat. Allow skillet to stay in the oven 5-10 after oven is preheated.
Meanwhile, cut kernels off corn and combine in a bowl with the diced peppers. Drizzle with olive oil and season with a bit of salt and freshly ground pepper. Stir well to combine.
When skillet is good and hot, carefully remove from oven and add corn mixture. Quickly spread in an even layer and place in oven. Roast for 15 minutes, stirring once half way through. Remove skillet and stir mixture. Turn oven on to broil and place under the broiler (about 6 inches from heat) and allow to broil until corn/peppers begin to char (about 5 minutes, but watch closely so it doesn't burn). Remove from oven and allow to cool to warm.
To serve, top with crumbled feta cheese, a scattering of pickled onions, chopped cilantro and a drizzle of crema, if desired.