Curried Corn with Chiles

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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2 Tbs. vegetable oil
1 bunch scallions, minced
1 1/2 Tbs. ground coriander, or to taste
2 tsp. ground cumin, or to taste
2 tsp. curry powder, or to taste
Generous pinch cayenne pepper
1 1/2 14-oz. cans light coconut milk
Grated zest of 1 lemon
Salt to taste
4 cups corn kernels
2 large poblano chiles, roasted, peeled, seeded and diced
1/4 cup chopped cilantro leaves


Heat oil in large saucepan over medium heat, and sauté scallions 2 to 3 minutes. Stir in coriander, cumin, curry, cayenne and 1/2 cup coconut milk cook 3 minutes, stirring often.

Add remaining coconut milk and lemon zest, and cook 2 to 3 minutes. Stir in salt and corn kernels, and cook 3 to 4 minutes, or until heated through. Stir in chiles, and cook 1 minute more. Garnish with cilantro, and serve.