Creamy stovetop corn with poblano chiles

Updated: 2011-08-18 17:42

(The New York Times)

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Creamy stovetop corn with poblano chiles

Creamy stovetop corn with poblano chiles [Photo/The New York Times]


About 15 minutes, plus time to roast and peel the poblano chiles

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

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.

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.

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.

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.

Yield: 4 to 6 servings.


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