Charred Corn and Poblano Rice Recipe from Jessica Seinfeld
Step-by-step instructions to make Charred Corn and Poblano Rice in just about 55 minutes
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Cooking tools:
- Grill
- Bread knife
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Stove
- Fork
- Measuring cup
- Spoon
- Tongs
Ingredients
- 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
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