Poblano Creamed Corn Recipe
Indulge in our Poblano Creamed Corn, a delightful fusion of sweet, tender corn blended with creamy sauce and a hint of smoky poblano peppers for a rich, comforting side dish.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Poblano Peppers
Roast the poblano peppers over an open flame or in an oven at 400°F (200°C) until the skin is charred. Once charred, place them in a bowl and cover them with plastic wrap for about 10 minutes to steam. Peel off the skin, remove the seeds, and chop the peppers.
- 2
Sauté the Vegetables
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Combine Corn and Cream
Add the fresh corn kernels to the skillet and stir to combine. Pour in the heavy cream, and season with salt and black pepper. Stir well.
- 4
Add Poblano Peppers
Fold in the chopped roasted poblano peppers and let the mixture simmer for about 10 minutes, stirring occasionally, until the corn is tender and the cream has thickened slightly.
- 5
Finish and Serve
Remove from heat and stir in the chopped cilantro. Adjust seasoning if necessary, then serve warm as a delicious side dish.
