Food
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 [Photo/The New York Times] |
Time:
About 15 minutes, plus time to roast and peel the poblano chiles2 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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