A delicious Mexican dish featuring roasted poblano peppers, sweet corn, and creamy cheese. Perfect as a side dish or main course.
Preparation time
20min
Cooking time
15min
Ingredients
4 Servings
- 0.5 tsp black pepper
- 2 cups corn kernels
- 2 garlic cloves
- 1 cup heavy cream
- 1 onion
- 6 poblano peppers
- 1 cup queso fresco
- 1 tsp salt
- 2 tbsp vegetable oil
Directions
Step 1
Roast the poblano peppers over an open flame or under a broiler until the skins are blackened. Place them in a plastic bag to sweat for about 10 minutes.
Step 2
Peel the skins off the peppers, remove seeds and stems, and cut them into strips.
Step 3
In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until they are soft and translucent.
Step 4
Add the corn kernels to the skillet and cook for about 5 minutes, stirring occasionally.
Step 5
Stir in the poblano pepper strips and cook for another 2 minutes.
Step 6
Pour in the heavy cream, add the salt and black pepper, and stir to combine. Cook for about 5 minutes, or until the mixture thickens slightly.
Step 7
Remove from heat and sprinkle with crumbled queso fresco before serving.