Grilled Corn and Poblano Rice

in Cinco de Mayo, Corn, Grains & Rice, Mexican & TexMex, On the grill

Roasted Corn and Poblano Rice

I’m a brown rice girl. I’m not crazy about white rice. I also don’t like most restaurant versions of Spanish/Mexican rice – I’m all about getting an extra order of pinto beans instead!

The Foodie Groom is a white rice kind of guy. He’s not crazy about brown rice. He is all about the rice when we go out for Mexican food. When we’re whipping up Mexican at home, I discovered that if I load enough stuff in brown rice, he’ll happily eat it. And go back for seconds.

Grilled Corn and Poblano Rice is one of our two favorite rice dishes is rotation for Mexican night. It’s loaded with one of our very favorite things to eat: grilled corn on the cob. It’s a great compliment to any Tex-Mex night, full of smokey, sweet, savory, and then a little bite from the lime juice. I ran across a rich, cheesy baked rice casserole with grilled corn on the cob when I was flipping through one of my new cookbooks. Rich and cheesy casseroles definitely have their place… but they don’t sound very good to us when it’s 80 degrees outside.

But do you know what always will sound good when it’s 80 degrees outside? Grilled corn on the cob.

Grilled Corn and Poblano Rice

A lighter, fresher take on Mexican rice.


  • 1 ear of corn
  • 1 poblano pepper
  • 2 Tbsp + 1/2 tsp olive oil, divided
  • 1/2 cup yellow onion, chopped
  • 1 cup white or brown rice (not instant)
  • 1 clove garlic, minced
  • 2 cups chicken broth
  • 1/4 tsp cumin
  • 2 Tbsp lime juice
  • Salt
  • Pepper


  1. Heat grill to high. Remove all but the inner most layer of corn husk and rinse with water. Place on the grill and roast, turning when kernels begin to blacken. Remove from the grill and cut kernels from the cob when cool enough to handle.
  2. Heat broiler. Rub poblano pepper with 1/2 tsp olive oil and broil until skin is completely blackened (~5 minutes per side). Transfer to a bowl and cover tightly with saran until cool enough to handle, and then remove stems, seeds, and dice.
  3. Heat 2 Tbsp olive oil in a large skillet that has a lid (I use non-stick). Add onions and rice, stirring occasionally until onions begin to brown. Add garlic and stir, cooking another minute.
  4. Add chicken broth and cumin. Turn the heat down to medium-low and cook covered, until liquid has been absorbed. Add lemon juice, corn, poblano, salt, and pepper. Serve warm.


Yields: 4 servings

Inspired by: Fresh Mexico

Estimated time: 20 minutes

13 comments… add one
  • I’m brown rice all the way too! Fried brown rice with an egg- newest discovery! 🙂

  • Hi! I love your site and all the food and everything! In a way of saying thank you, I am awarding you the Stylish Blogger Award ( Thank you for all you do and for all the great recipes! Have a great day and God bless!

  • I’m quite the brown rice girl myself. All about the texture. Unless it’s sticky rice. I do love sticky rice.

    I’m always looking for new rice side dishes and this sounds perfect!

  • I think I’m more like your husband. I L-O-V-E white rice, but if you load brown rice up with enough yummy stuff I’ll probably eat it. And go back for seconds.

  • This rice looks amazing! I love the fresh flavors. This is definitely putting me in the mood for grilling and summer!

  • I LOVE grilled corn!! It is awesome alone or in just about anything. The rice looks yummy!

  • This has all my favorite ingredients. Definitely starring this one to make, and I hope it’s soon!

  • mmm this looks great. i love mexican rice & always like to try new varieties!

  • Marie

    This sounds delicious! I want to make it tonight, but I’m wondering if part of the recipe is missing. I don’t see what to do with the corn and poblano once they’re done being grilled and broiled/charred. Help?

    • @Marie – thanks for the catch, I fixed it!

      • Marie

        Thanks! I got it right then 🙂 I made it last night and my hubby LOVED it. I will definitely be making this again!

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