Servings
Font
Back
0 from 0 votes

Creamy Corn with Peppers Recipe

A great side dish

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Course: Side Dish
Cuisine: American

Ingredients

  • 2 tablespoons butter
  • 1 small red onion diced
  • 1 large red bell pepper diced
  • salt and 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 chilies roasted, peeled, seeded and cut into 1/4-inch strips
  • 2 scallions thinly sliced
  • ½ cup Creme Fraiche
  • 2 limes cut in half

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.