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Categories     Pepper

Yield 4-6

Number Of Ingredients 11

2 tablespoons butter
1 small red onion, diced, about 1/2 cup
1 large red bell pepper, diced, about 3/4 cup
Salt and pepper
Finely minced red jalapeño (to taste, 1 used 1)
Kernels from 6 ears corn, about 3 cups (I grilled mine,although you dont have to)
2 poblano chiles, roasted (see grill prep), peeled, seeded and cut into 1x1/4-inch strips. Poblanos are usally large, if they one have small ones use more (I used 6 small).
2 scallions, thinly sliced
about 1/2 cup crème fraîche or Philadelphia Cooking Creme (original). Use your judgement on how much you want, I used a little more wine and a little less cream.
1 or 2 limes, cut in half.
splash of white wine (any decent drinking/cooking wine)


  • Grill prep: if you are using grilled corn. Remove silk from corn (leave husk on) and soak in water 20-30 minutes. Grill corn (husks on) until kernels just start to brown, rotating frequently. When corn is done, set aside, let it cool and cut off the kernels. Place the poblanos on the grill at the same time and grill till skin blackens, remove from the grill and place in a paper bag for 15 minutes, after which the skin should easily peel off. Skin and seed/cut up. 1. Melt the butter in a large skillet over medium heat. Add the onion and bell pepper, season with salt and pepper, and stir-fry for 2 to 3 minutes, until the onion is translucent. Add a the minced jalapeño, if using. 2. Add the corn kernels and poblano strips, season again and continue to cook, stirring occasionally, until the corn is cooked and tender, (about 5 minutes if not grilled, if grilled about 1 minute since its already cooked) 3. Stir in the scallions, then the crème fraîche/cooking creme and allow it to heat through. Add a splash of white wine to help creaminess. Taste for seasoning, and give the corn a good squeeze of lime.

Ty Griffin
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This dish is a great way to get your kids to eat their vegetables. My kids loved the creamy corn and the poblanos added a fun pop of color.

Shepherd Kobi
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I'm always looking for new ways to cook corn. This recipe is a keeper! It's easy to make and the flavors are amazing.

Arbind Raaz S cafe
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This recipe is a great way to use up leftover corn on the cob. I had some leftover from a cookout and this was the perfect way to use it up.

Anthony Hutchens
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I'm not a big fan of poblanos, but I thought I'd give this recipe a try anyway. I was pleasantly surprised! The poblanos added a subtle heat that didn't overpower the other flavors.

Fredrick Owenga
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This dish is perfect for a summer cookout. It's easy to make and can be served warm or cold. I love the pop of color that the poblanos add.

Zubenathi Ntlabati
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I was short on time, so I used canned corn instead of fresh. It still turned out great! I'll definitely be using this recipe again when I'm in a pinch.

Samir Lamsal
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This recipe was a bit too spicy for my taste, but I still enjoyed it. I think next time I'll use less poblanos or maybe even omit them altogether.

Mrsqueendiva Banks
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I love how versatile this recipe is. I added some chopped bacon and shredded cheese, and it was delicious. I can't wait to try it with different variations next time.

Viture John
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This dish was easy to make and packed with flavor. The corn was cooked perfectly and the poblanos added a nice smoky flavor. I served it with grilled chicken and it was a hit!

Fareeda Kara
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I've never been a huge fan of corn, but this recipe changed my mind. The creaminess of the corn and the spiciness of the poblanos were a perfect combination. I'll definitely be making this again.

Angelina Campos
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This creamy corn with poblano chiles was an absolute delight! The flavors were so well-balanced and the poblanos added a perfect touch of heat. I'll definitely be making this again.