Texas Style Creamed Corn with Roasted Poblano Peppers Recipe
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.
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.
Video
Nutrition
Serving: 6ozCalories: 274kcalCarbohydrates: 34gProtein: 7gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 33mgSodium: 98mgPotassium: 538mgFiber: 5gSugar: 11gVitamin A: 887IUVitamin C: 50mgCalcium: 99mgIron: 1mg
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