Had this delicious side at a company Thanksgiving luncheon a few years back and I loved it. Probably because it wasn’t the usual creamed vegetable and it had a beautiful earthiness to it from the poblano with just the right amount of heat. While this wasn’t “traditional”, it was certainly lovely and different. Her husband was nice enough to share the recipe with me and I’m sharing with you.
Start by roasting a poblano pepper (see below for 2 methods). Steam for 10 minutes in a paper bag or plastic covered bowl. Remove skin with forks or towel, cut open and remove seeds, ribs and white pith – leaving just the roasted skin. Slice the skin in thin strips and then coarsely chop. You can roast the poblano pepper ahead of time; just store in an air tight container until ready to use.
Gas Burner: place pepper on burner, set flame medium-high heat and roast for 3-5 minutes, turning frequently. Don’t allow to catch fire or turn ash color.
Oven Roasting: Pre-heat oven 400°F and place pepper(s) on a lightly oiled sheet pan in the center rack. Bake 20-30 minutes, flipping a few times to ensure even char.
This recipe comes together in less than 15 minutes so have all your other ingredients prepped and ready to go. Preheat large sauté pan on medium heat 2-3 minutes. Add chopped pecans and dry toast for 1-2 minutes or until toasted; stirring frequently so they don’t burn. Remove pecans and set aside. Oil the same sauté pan and add corn, snow peas, poblano peppers, kosher salt and black pepper; cook until the corn is tender. Remove from the heat; stir in honey and toasted pecans. That’s it! Serve.
As I mentioned above, this is not a traditional Thanksgiving side, but it was well received at our luncheon and at my Thanksgiving. A nice thing about this side dish is it comes together on the stove top and not in the oven. I would also make this for cinco de mayo or taco Tuesday. I hope you enjoy it at your table as well.
Poblano Pepper, Corn and Roasted Pecan Sauté
A quick vegetable sauté with wonderful earthy tones. The roasted poblano pepper and toasted pecans add the right amount of heat and crunch. A great side at any gathering.
Ingredients
- 1 poblano pepper, roasted, coarsely chopped see notes for roasting
- ½ cup pecans, chopped
- 1 Tablespoon canola oil
- 1 bag (14.4 ounces) frozen sweet corn prefer Bird's Eye
- 1 8 ounces fresh snow or sugar snap peas, coarsely chopped
- ½ teaspoon kosher salt prefer Diamond brand
- ¼ teaspoon black pepper
- 3 Tablespoons honey
Instructions
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Roast the poblano pepper following one of the two methods in the notes. Coarsely chop once the skin, seeds, ribs and white pith have been removed. Set aside.
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Preheat large sauté pan on medium heat 2-3 minutes. Add chopped pecans and dry toast for 1-2 minutes or until toasted; stirring frequently so they don't burn. Remove pecans and set aside.
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Oil the same sauté pan and add corn, snow peas, poblano peppers, kosher salt and black pepper; cook until the corn is tender.
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Remove from heat, stir in honey and toasted pecans. Serve and enjoy!
Recipe Notes
How To Roast a Poblano Pepper:
Gas Burner: place pepper on burner, set flame medium-high heat and roast for 3-5 minutes, turning frequently. Don’t allow to catch fire or turn ash color.
Oven Roasting: Pre-heat oven 400°F and place pepper(s) on a lightly oiled sheet pan in the center rack. Bake 20-30 minutes, flipping a few times to ensure even char.
Steam for 10 minutes in a paper bag or plastic covered bowl. Remove skin with forks or towel, cut open and remove seeds, ribs and white pith – leaving just the roasted skin. The heat of any pepper is in the seeds, ribs and white pith.
