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.
1. Info for Poblano and Cream Corn
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Poblano and Cream Corn
- 2 poblano peppers, roasted and peeled
- 1 16 ounce package frozen corn
- 1 half pint heavy cream
- 1 clove garlic, minced
- 1 Tbsp olive oil
- Open peppers up and remove the seeds and stem.
- Slice them into ⅛ to ¼ 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.
4. Tips and advices:
- You may find that any leftovers get a bit hotter in flavor with time.
- 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.