Charred Poblano Corn Ramen
So this is Charred Poblano Corn Ramen. Poblano peppers that have been blackened over open flame until their skin blisters and their flesh turns smoky and soft, sweet corn that's been charred until it tastes like summer cookouts, all blended into a broth that's somehow both creamy and light, coating noodles in this green, slightly spicy mixture that tastes like elote decided to become soup. You know how some vegetarian dishes feel like they're apologizing for not having meat? This doesn't apologize for anything. The charred poblanos bring smoke and mild heat without the aggressive burn of jalapeños, while the corn adds sweetness that balances the pepper's earthiness. The whole thing gets blended into this vibrant green broth that looks almost too pretty to eat but tastes even better than it looks. It's the kind of bowl that makes you understand why Mexican street food and Japanese ramen can coexist in the same universe, because both understand that char and smoke and proper seasoning are what make food worth eating.
Poblanos char black—corn sweetens smoke's bitter truth—Mexico finds steam
Let Me Tell You...
My poblano awakening happened at a taco stand in LA where a guy was charring peppers over a propane burner with the kind of casual confidence that comes from doing something thousands of times.
The poblanos came off the flame blackened and blistered, and when he peeled away the charred skin, the flesh underneath was soft and smoky and completely transformed from the raw pepper.
He told me you couldn't make good poblano anything without proper char, that trying to skip that step was like trying to make carbonara without eggs—technically possible but fundamentally wrong.
Charring poblanos at home requires commitment and a willingness to set off your smoke alarm.
Direct flame is the only real way—gas burner, grill, or broiler set to nuclear.
The skin needs to blacken and blister completely, not just get warm and slightly brown.
After charring, they steam in a covered bowl until the skin slides off easily, revealing the soft, smoky flesh underneath.
That flesh, blended with roasted corn and cream or cashew cream for the vegan version, creates this sauce that's simultaneously rich and light, smoky and sweet.
The corn needed the same char treatment.
Raw corn in this would be a crime; boiled corn would be boring.
But corn that's been charred in a hot skillet until the kernels have dark spots and smell like summer, that's what this dish requires.
The charred corn adds pops of sweetness and texture, while some of it gets blended into the broth for body and flavor.
I added cumin and garlic because Mexican food without those feels incomplete, lime juice for brightness, and enough salt to make everything taste like it means it.
Now this has become my go-to when I want something that feels healthy but doesn't taste like punishment.
The poblanos provide smoke and mild heat, the corn adds natural sweetness, and the whole bowl tastes like you're eating at a fusion restaurant that actually knows what it's doing.
Every bite reminds me that vegetables can be the star when you char them properly and aren't afraid of bold flavors.
Ingredients
- 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
- 4 large poblano peppers
- 3 ears fresh corn, kernels cut off (about 3 cups)
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 3 cups vegetable stock
- 1/2 cup heavy cream (or cashew cream for vegan)
- 3 tablespoons lime juice
- Kosher salt and black pepper, to taste
- 1/2 cup crumbled cotija cheese (or feta)
- 4 scallions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- Tajín seasoning, for garnish
Preparation
- Char poblano peppers over an open gas flame, turning with tongs, until skin is completely blackened and blistered on all sides, about 8-10 minutes. (Alternatively, broil on high, turning occasionally.)
- Place charred poblanos in a bowl and cover tightly with plastic wrap. Let steam for 10 minutes. Peel off blackened skin, remove stems and seeds. Roughly chop the flesh.
- Heat a large dry skillet over high heat. Add corn kernels and cook without stirring for 2-3 minutes, then stir and cook another 2-3 minutes until kernels have charred spots. Reserve 1 cup of charred corn for topping.
- Heat vegetable oil in a pot over medium heat. Add diced onion and cook for 5 minutes until softened. Add garlic, cumin, and smoked paprika; cook for 1 minute until fragrant.
- Add chopped poblanos, remaining charred corn (not the reserved cup), and vegetable stock. Bring to a simmer and cook for 10 minutes.
- Transfer mixture to a blender and blend until smooth. Return to pot and stir in cream and lime juice. Season with salt and pepper. Keep warm.
- Bring a large pot of salted water to a boil. Cook ramen noodles for 2-3 minutes until just tender, then drain.
- Divide noodles among bowls. Ladle hot poblano-corn broth over noodles.
- Top with reserved charred corn, crumbled cotija, sliced scallions, and cilantro. Sprinkle with Tajín and serve with lime wedges.