Creamy Stovetop Corn With Poblano Chiles
Updated May 24, 2023
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons butter
- 1small red onion, diced, about ½ cup
- 1large red bell pepper, diced, about ¾ cup
- Salt
- pepper
- Cayenne or finely minced red jalapeño, optional
- Kernels from 6 ears corn, about 3 cups
- 2poblano chiles, roasted, peeled, seeded and cut into ¼-inch strips
- 2scallions, thinly sliced
- ½cup crème fraîche
- 1 or 2limes, cut in half
Nutritional analysis per serving (6 servings)
96 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 230 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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.
Private Notes
Comments
with lots of just picked corn, make this recipe up to the "Step 3." cool, then put in freezer bags and freeze. When ready to use, start with step 3. A wonderful recipe. (We live near Amish vegetable growers who pick and sell the same day or even the same hour.)
This was absolutely lovely. Creme fraiche wasn't available, but sour cream was an adequate substitute. We loved this recipe.
Instead of creme fraiche, I used 1/4 c Greek yogurt and 1/4 c sour cream. Also, my kiddos loved this.
This is delicious.I suggest 2 jalapeños; one didn't bring enough heat. Serve w/cojito cheese!
There could not be a more timely recipe for this season! But here in New Mexico I’m substituting Crema Mexicana. Good stuff.
This a good recipe for end of summer when you have all that corn. No crème fraiche so used sour cream with a little half and half. Worked well. Great side dish.