If you like creamed corn, Texas-Style Creamed Corn with Roasted Poblano Peppers is a must-try. This recipe combines sweet corn with a smoky twist from the addition of roasted poblano peppers. The poblano’s mild heat and roasted flavor mix perfectly with the natural sweetness of the corn. It's a dish that is both comforting and bold, everything you’d expect from a Texas-inspired recipe. Whether you’re planning a family get together, holiday gathering, or just a casual weeknight meal, this creamed corn is sure to be a hit.
What Makes it Texas-Style Creamed Corn?
Texans love their peppers. Poblanos, Anaheims, jalapeños, serranos, even habaneros, they love them all. In fact, Texans will put peppers on anything that stands still long enough. So why not creamed corn? Grilling the poblano pepper first makes it milder and a nice accompaniment to the corn. Remember to remove the seeds before chopping up the pepper. The seeds and the ribs is typically where all the heat is in a pepper. Of course, poblano peppers are among the mildest peppers out there, so the seeds would not make much of a difference in terms of the heat index of this dish. Even so, you don't want to be chewing seeds with your corn.
Why Grill the Corn?
There are a lot of ways to cook corn, but this dish needs that little bit of smokiness and slightly charred taste and texture that comes from grilling. Besides, having a few charred kernels of corn adds to the visual appeal of the dish.
Sour Cream in Creamed Corn?
Many creamed corn recipes call for all half and half or heavy cream. Mixing sour cream with heavy cream reduces the fat content and lightens the whole dish just a bit. In addition, the sour cream helps balance the lime juice better than just heavy cream.
If the Corn Has Been Grilled, Why Cook it in a Pan?
The corn has already been cooked. However, it needs to be mixed with the other ingredients and doing so is just going to make it cold and unappetizing. By mixing it in a fry pan over low heat, the flavors blend and all the ingredients will be the same temperature.
Try my other recipes for Corn Ribs, Creamed Corn Without Cream and Barbecue Baked Beans.
Jump to:
Ingredients
- Fresh corn
- Olive oil
- Poblano pepper
- Queso Fresco or Cotija cheese
- Sour cream
- Heavy whipping cream
- Green onions chopped
- Garlic cloves
- Fresh cilantro
- Lime juice
- Lime zest
See recipe card for quantities.
Instructions
Setup the grill for direct heating, medium high heat. Brush the corn and pepper with olive oil place on the grill. Turn the corn and poblano every few minutes. Remove the poblano when the skin is charred on both sides and place in a paper bag, close and let it rest for 10 minutes. Continue to turn the corn until slightly charred all the way around. Remove the corn and cut off the kernels with a sharp knife.
Rinse the poblano under running water and gently wash away the charred skin. Remove the stem and slit the pepper lengthwise. Remove the seeds and discard. Cut the poblano into ½" squares.
Place the corn and poblano in a medium fry pan. Add the crumbled cheese, sour cream, heavy cream, lime zest, lime juice, minced garlic and cilantro. Toss to combine. Cook over medium heat until the cheese melts and the sauce is gooey and rich. Stir the mixture well. Top with extra cilantro and crumbled cheese and serve.
Storage
Store leftover creamed corn in an airtight container in the refrigerator for up to 3 days.
Final Thoughts
Texas-style creamed Corn with roasted poblano peppers takes a traditional side dish and transforms it into something uniquely delicious. The subtle heat from the poblano peppers give the dish an added depth that complements the sweetness of the corn. Whether it’s served alongside brisket, burgers or grilled steaks, this dish will be a memorable addition to any meal. There is a reason that this is one of most popular recipes on the Austin Eats website. Enjoy!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this recipe.
Texas Style Creamed Corn with Roasted Poblano Peppers Recipe
Ingredients
- 6 ears corn husked
- 1 tbs olive oil
- 1 poblano pepper
- ¼ cup Queso Fresco or Cotija cheese crumbled
- ¼ cup sour cream
- ¼ cup heavy whipping cream
- ¼ cup green onions chopped, white and light green parts
- 2 cloves garlic minced
- ¼ cup cilantro fresh, chopped
- 1 lime zest from one lime
- 1 lime juiced
Instructions
- Setup the grill for direct, medium high heat. Brush the corn and poblano pepper with olive oil place directly on the grill. Turn the corn and poblano every few minutes. Remove the poblano pepper when the skin is charred on both sides and place in a paper bag and close.
- Continue to turn the corn until slightly charred all the way around. Remove the corn and cut off the kernels with a sharp knife.
- Rinse the poblano pepper under running water and gently wash away the charred skin. Remove the stem and slit lengthwise. Remove the seeds and ribs and discard. Cut the poblano pepper into ½” squares.
- Place the cut corn and poblano pieces in a medium fry pan. Add the crumbled cheese, sour cream heavy cream, lime zest, lime juice, minced garlic, green onions and cilantro. Toss to combine. Cook over medium heat until the cheese melts and the sauce is gooey and rich. Stir the mixture well.
- Top with extra cilantro and crumbled cheese and serve.
Leave a Reply