Charred Corn and Poblano Rice
Active Time: 15 minutes | Total Time: 55 minutes | Serves 4 | Vegan | Gluten Free
- 1 cup brown rice
- 2 ears corn, shucked
- 1 teaspoon extra virgin olive oil
- 1 to 2 poblano peppers
- 2 tablespoons unsalted butter (optional)
- 2 tablespoons fresh lime juice
- ½ teaspoon kosher salt
- ⅓ cup chopped fresh cilantro
In a medium saucepan, combine the rice with 1¾ cups of water over medium-high heat. Let come to a boil, quickly stir, cover, and reduce the heat to low. Simmer until the water is absorbed and the rice is tender, about 40 minutes. Remove from the heat, fluff with a fork, and let stand, covered, for 5 minutes.
Heat the grill to medium-high.
Shuck the corn and remove the silks. Drizzle the corn with the oil and rub to coat.
Put the corn and poblano(s) on the grill and cook, turning, until charred on all sides, 5 to 10 minutes. When cool enough to handle, hold each ear of corn upright in a large bowl, and use a serrated knife to shave the kernels from the cob.
Peel the charred skin from the poblano(s) and remove the core and seeds (do not rinse). Chop the poblano and put into the bowl with the corn. Stir in the rice, butter (if using), lime juice, and salt. Stir in the cilantro and serve hot.
**Poblano peppers have a mild to medium heat…but sometimes a spicy one appears.
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