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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Poblano
Roast the poblano pepper over an open flame or under a broiler until the skin is charred. Place in a bowl and cover with plastic wrap for about 10 minutes. Once cooled, peel off the skin, remove the seeds, and chop finely.
- 2
Cook the Onion
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3
Add Corn and Cream
Add the fresh corn kernels to the skillet with the onions. Stir in the heavy cream, and cook until the corn is tender, about 10 minutes.
- 4
Incorporate Poblano
Add the chopped poblano pepper to the skillet. Stir well to combine and let cook for an additional 5 minutes until heated through. Season with salt and black pepper to taste.
- 5
Serve
Remove from heat and serve warm as a delicious side dish.