Roasted Corn with Peppers and Chilis

What goes better with tacos than Mexican corn? Roasted and mixed with red bell pepper and chili pepper. The yellow green and red brighten up the plate. We’ll also add black beans because I really like them and they add more flavor. So we’re going to make Roasted Corn with Peppers and Chili’s. This recipe pairs great with my spicy shrimp tacos

Now, when it comes to roasting corn, there’s a few options. The best is always the barbecue grill. The oven works. You can always toast it up in a pan, well, cast iron skillet.

For the grill. Remove the husk and the silk, rinse under the faucet. Please check out my post on safe food prep, Safe Food Prep practices in the Kitchen. Rub with butter and sprinkle with salt, pepper and garlic powder, wrap tightly in foil. Put over medium high heat area. That’s usually the perimeter of the grate. Turn frequently. Check after 20 mins or so, you’re looking for some char in some areas. If it’s not quite ready, check after another 10 mins

For the oven. Prepare the same way as the grill. Put on the center rack of a 425 degree oven. Turn periodically. Check after 45 mins. If it needs more time, give it another 10, or till it has the desired char

The skillet version uses a can of corn. Drain and rinse, shake the strainer to get rid of as much water as possible. Drop into a skillet on medium high heat and just keep moving it around it’ll char up nice. Please check out my post on cast iron use and maintenance, Cast Iron. The Good, The Bad and The Ugly .

For this recipe we’re going to use the oven method. However you have options depending on your circumstances

Chop the red bell pepper into strips and then cut the strips into small pieces. As for the green chili, well, how much heat do you want? for the least amount of heat remove the seeds and the webbing, and cut the chili similarly to the pepper. For the most amount of heat leave the webbing in tact. I prefer flavor and a little warmth. I remove the webbing

When the corn is cooked. Hold the corn upright. Now, you can stick a fork in the tip to hold it. If you’ve got one of those nifty corn on the cob handles, use one of those. But, be careful using your hands, definitely a cut hazard. The corn is hot. So remove the corn from the cob with a knife, cutting down the length of the cob.

Now to put everything together. Pretty simple really. Put the corn, a can of rinsed black beans, the chopped chili and the chopped pepper in an appropriate sized bowl and mix well. And there you have roasted corn with peppers and chilis, a perfect side to taco night. Enjoy dinner and thank you for reading