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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.

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