Poblano and Cream Corn

I am sure there is a better name for this dish.  My parents went to Mexico and then on a cruise down around the Panama Canal earlier this year, stopping in various places along the way.  Mom came back raving about the food and swearing never to pretend she was a bobsledder  in Jamaica again (long story).  One of the dishes she tried was a pepper dish with a little corn.  After experimenting a bit and changing the ration of peppers to corn to fit our family’s tastes, this is what we came up with.

Poblano and Cream Corn


Poblano and Cream Corn
  • 2 poblano peppers, roasted and peeled
  • 1 16 ounce package frozen corn
  • 1 half pint heavy cream
  • ¼ cup minced onion
  • 1 clove garlic, minced
  • 1 Tbsp olive oil
  • ½ tsp salt
  1. Open peppers up and remove the seeds and stem.
  2. Slice them into ⅛ to ¼ inch strips and set aside.
  3. Saute the onion and garlic in the olive oil.
  4. When the onion is clear, add the pepper strips and cook while stirring for a minute to guarantee that the pepper is completely cooked and to heat through.
  5. Thaw your corn in the microwave(fresh works well, too, but canned changes the taste of this dish) and add to the skillet.
  6. When all of the corn is hot, add the cream, salt and pepper, stirring all the while, heat through and serve.
  7. You may want to sprinkle some Mexican cheese, like queso fresco, over the top.
Note: You may find that any leftovers get a bit hotter in flavor with time.


Roast peppers on a gas stove
If you have a gas stove, begin by roasting your peppers over the open flame of a burner.
This is easily done by placing a pepper on a long meat fork. You want the outer, waxy skin to char completely.
If you don’t have access to an open flame, you can blanch the peppers in boiling water and peel them that way.
Poblano and Cream Corn


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