Creamy Stovetop Corn With Poblano Chiles

Name: Creamy Stovetop Corn With Poblano Chiles
Total time: 15 min
Ingredients: 2 tablespoons butter; 1 small red onion, diced, about 1/2 cup; 1 large red bell pepper, diced, about 3/4 cup; Salt; pepper; Cayenne or finely minced red jalapeño, optional; Kernels from 6 ears corn, about 3 cups; 2 poblano chiles, roasted, peeled, seeded and cut into 1/4-inch strips; 2 scallions, thinly sliced; 1/2 cup crème fraîche; 1 or 2 limes, cut in half

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Total: 15 minutes

Servings: 5

Cost: $4.50 /serving

Author : David Tanis

corn kernels creme fraiche poblano chili

Creamy Stovetop Corn With Poblano Chiles

Instructions

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Step 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 pinch of cayenne or a little minced jalapeño, if using.

Step 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.

Step 3

Stir in the scallions, then the crème fraîche and allow it to heat through. Taste for seasoning, and give the corn a good squeeze of lime.

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