Creamy Corn with Peppers Recipe
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Creamy Corn with Peppers Recipe
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A great side dish
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Ingredients
- 2 tablespoons butter
- 1 small red onion diced
- 1 large red bell pepper diced
- salt to taste
- black pepper to taste
- 1 jalapeno pepper or cayenne pepper, to taste
- 6 ears corn kernels removed or 3 cups canned or frozen corn
- 2 Poblano chili roasted, peeled, seeded and cut into 1/4-inch strips
- 2 scallions thinly sliced
- ½ cup crème fraîche
- 2 lime cut in half
Instructions
- The first thing you have to do is roast the peppers. As described above, you can roast them on your stove-top, grill or in the oven. While the peppers are roasting, prep the rest of the ingredients.
- Heat a large pan over medium heat until hot. Add butter and as soon as it melts, add the onion and bell pepper. Stir, season with salt & pepper and stir again until the onion becomes translucent, about 3 minutes.
- Add a little of the minced jalapeño or cayenne, stir, taste and adjust. You can always add a little more heat if you want it more spicy but you can't take it away.
- Add the corn and strips of poblano peppers and continue cooking until the fresh corn is tender. This takes about 5 minutes. Taste and adjust seasoning with salt and pepper.
- Add the scallions and creme fraiche, stir and cook for another minute. Taste, adjust seasoning again and then season with cut limes, again to taste.
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