Description
Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple.
Ingredients
- 4 poblano peppers
- 2 tablespoons vegetable oil, divided
- 1 ear fresh corn, kernels cut off
- 1 tablespoon butter
- 1 small onion, sliced
- 2 teaspoons chicken bouillon granules
- ½ cup heavy whipping cream
- 4 ½ ounces Mexican manchego cheese, grated
Instructions
- Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
- Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft
- about 20 minutes more.
- Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
- Bring a pot of water to a boil; cook corn kernels until soft
- about 10 minutes. Drain.
- Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft
- 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts
- about 5 minutes.
Prep Time: 15 mins
Cook Time: 1 hr 8 mins
Total Time: 1 hr 33 mins
Servings: 4