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Monday, August 9, 2010

Poblano Creamed Corn

I am sure there is a better name for this dish.  My parents went to Mexico and then on a cruise down around the Panama Canal earlier this year, stopping in various places along the way.  Mom came back raving about the food and swearing never to pretend she was a bobsledder  in Jamaica again (long story).  One of the dishes she tried was a pepper dish with a little corn.  After experimenting a bit and changing the ration of peppers to corn to fit our family's tastes, this is what we came up with.



Poblano Corn:
2 poblano peppers, roasted and peeled
1 16 ounce package frozen corn
1 half pint heavy cream
1/4 cup minced onion
1 clove garlic, minced
1 Tbsp olive oil
1/2 tsp salt
If you have a gas stove, begin by roasting your peppers over the open flame of a burner.  This is easily done by placing a pepper on a long meat fork.
You want the outer, waxy skin to char completely.  
If you don't have access to an open flame, you can blanch the peppers in boiling water and peel them that way.  
After they are peeled, open them up and remove the seeds and stem.  Slice them into 1/8 to 1/4 inch strips and set aside.  Saute the onion and garlic in the olive oil.  When the onion is clear, add the pepper strips and cook while stirring for a minute to guarantee that the pepper is completely cooked and to heat through.  Thaw your corn  in the microwave(fresh works well, too, but canned changes the taste of this dish) and add to the skillet.  When all of the corn is hot, add the cream, salt and pepper, stirring all the while, heat through and serve.  You may want to sprinkle some Mexican cheese, like queso fresco,  over the top.
Note: You may find that any leftovers get a bit hotter in flavor with time.  

25 comments:

Belinda said...

Great flavor! Love the dish. =)

gnee @ Singing With Birds said...

I've been crazy busy with kids home and have missed stopping by. This looks delicious Kristen. Love your pretty heart dish too!

Monet said...

Great recipe...but what I really love is that dish! What a wonderful way to showcase a side item. All of your food is made with love :-)

Cori said...

Yummmy I love creamed corn! Looks delish Kristen!!

Joanne said...

Love the heart-shaped bowl! Poblanos are so good, especially when roasted. What a great dish!

Andrea said...

This looks AMAZING!

Chef Dennis said...

what a wonderful corn recipe!! I would have to use fresh corn this time of year, it is everywhere!!!

Brenda said...

Wow! That sounds amazing! I love poblano peppers.

Jennifurla said...

Lovely and simple

Drick said...

oh yeah, this is so my language talking to my tongue - love the flavors

katerina said...

I love all the flavors of this, great side dish as well.

Cajun Chef Ryan said...

This is a magical combination of flavors, the poblano with the corn is amazing!

Bon appetit!
=:~)

Shree said...

LOVE poblano peppers. always a great addition to any dish.

Kim Kelly said...

Mmm! What a great summer recipe! Toss a few ears of corn on the grill with the poblano and you are set. Perfect!

The Housewife said...

This is so great for all the lovely corn in season! I can only imagine the amazing smoky heat from the peppers…mmm :)

Magic of Spice said...

Wow this looks good :)

Andrea said...

Your corn dish sounds amazing!

Andrea said...

Your corn dish sounds amazing!

Sherry @ Lamp Unto My Feet said...

Oh, my! This sounds divine!!

Velva said...

This is a fantastic corn and poblano dish. Awesome. A perfect side dish. Thanks for sharing.

Pacheco Patty said...

Such a delicious looking way to enjoy our summer corn, love the poblano peppers, it really looks good, thanks for sharing!

The Mom Chef said...

The corn and poblano mixture sounds wonderful, but I really love the heart dish. :)

Lisa@BlessedwithGrace said...

Great corn recipe! I know we would like that "southwest" flavor at our house. Thanks for the recipe and linking to TMTT.

A SPICY PERSPECTIVE said...

Big flavors! This sounds incredible!

Squeaky Gourmet said...

what a great sounding recipe!

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