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.