Roasted Poblano Spaghetti with butter lime corn

Yesterday i  got hold of some really fresh Poblano peppers at a very good price and naturally, i loaded up 😛 While i walked back home, my mind weaved new concepts for dishes to prepare with these amazing peppers. Mexican was the obvious route but i wanted to make something very different and this is the result of my latest experimentation . Fresh and perfect for a quick comforting brunch – Roasted Poblano Spagetti wih butter lime corn. Try it … coz u r gonna love it !

Is it just me or do u also sometimes do impulsive grocery shopping? I am usually drawn to colors and it is no brainer that i end up checking out the “fresh produce” section of any grocery stores i visit. Even if my fridge and pantry is stocked beyond capacity (:P), i have to buy those fresh vibrant multi colored peppers, the bright green spinach and in this case,  gorgeous poblano peppers !! Today was just one of those days too 🙂 I was walking by a farmer’s market and i ended up picking up 6 big poblano peppers with no ideas for dishes.

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New to Poblano peppers ? Well, Poblano peppers is a mild chili pepper originating in the state Puebla in Mexico. These are usually dark and bright green in color with a shiny exterior. Often mild in flavour, these peppers can have significant heat as well. They are eaten both dried and fresh. As fresh, they can be cooked with onions and made into fajitas, stuffed, fried or used in various sauces. I have tried the stuffed version  called Chiles Rellenos and that is delicious to core !

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Poblano peppers can get really addictive ! Poblano peppers have been known to have very plastic like chewy skin which is not easy to digest and hence it is usually roasted before using in dishes. In my opinion, i find these peppers  get milder in taste after being roasted. Just like other peppers, the bigger the pepper gets, the milder it gets but i have come across poblano peppers which were as big as my palm and were pretty hot ! The best way to enjoy a poblano pepper is to roast them on open flame, remove the outer charred skin and de-seed them before using in a recipe. That way, you an extract all the flavours while keeping the spice level to a minimum !!

I went about the roasting business as soon as i reached home and soon i had a platter full of beautiful charred peppers which made my kitchen smell awesome. I have tried the poblano cream sauce before which is super delicious and makes for excellent companion  with burritos, nachos, wraps and what not. I love the nutty – charred taste of the sauce and i wanted to combine that with something else. The first instinct was a creamy soup but it was too hot for a soup. My husband was in mood for some spaghetti and i thought why not make this sauce a base for my noodles? To bring some texture, i decided to add some butter corn .. coz why not 🙂

Roasted Poblano Spaghetti with butter lime corn

Roasted Poblano Spaghetti with butter lime corn

  • Servings: 3-4
  • Difficulty: easy
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Recipe

Ingredients

  • 1 pound spaghetti, dry
  • water for boiling the pasta + pinch of salt
  • 1 tablespoon butter
  • 2 tablespoons lime juice
  • salt to taste
  • pepper to taste
  • paprika powder to taste
  • 1/2 cup corn kernels
  • 1/2 cup parmesan cheese (optional) Can also use the Mexican Cotija Cheese

For poblano base sauce

  • 2 Poblano Peppers – choose the one with flat surfaces. Helps in roasting evenly
  • 1 cup whole milk  (can alternatively use 1/2 cup milk + 1/2 cup cream) To make it vegan, switch with almond/ soy milk and forgo the cheese)
  • 2-3 cloves of garlic
  • salt to taste
  • pepper to taste

Method

  1. Preparing the Poblano cream base sauce – Begin with roasting the Poblano peppers. I have a coil based stove so i used that but u can do so on the barbecue grill or on the open flame. This step will take approximately 7-10 minutes. It is best not to use oven for this as we are looking at charring the peppers.
  2. Once the peppers are charred, remove from flame and keep aside till it gets cold. After that, peel the charred skin off the peppers. Dice the peppers (you may like to wear gloves while handling the peppers) and discard the seeds from inside.
  3. Next, add the peppers along with other ingredients for the poblano base sauce and blend into a smooth sauce. The sauce is ready. Keep aside.
  4. Next, prepare the noodles until al-dente by boiling noodles in enough water and add a pinch of salt while boiling.
  5. Once the noodles are cooked, drain the water and toss them in the prepared sauce. Try and mix the cooked noodles with the sauce right away so that the noodles do not get dried. The sauce might look runny but the noodles will absorb the liquid.
  6. Now, take a skillet and add in the butter. Once the butter is melted, add in the corn kernels and roast for a couple of minutes or till the corn is roasted as per your choice. Add in salt,pepper and paprika. Mix well.
  7. Now, combine the roasted corn with the poblano spaghetti and gently combine. Adjust the spices. Add the lime juice and parmesan cheese. Serve warm

Isn’t that green mesmerizing ? I fell in love with the fresh green color of this dish. I guess it would be perfect for St. Patrick’s as well. The roasted poblano peppers bring a very smooth flavour to this dish which pairs really well with butter, lime and corn. This dish will definitely remind you of the Mexican flavours of burritos and enchiladas which we all love ! If you like a variation, try and add some roasted jalapeno peppers in the sauce or switch the parmesan with the cotija cheese 🙂

Try these other dishes with Poblano :

grilled chile rellenos copypoblano cream sauce copy

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