Poblano Creamed Corn

Poblano Creamed Corn is a super easy side dish to make, and is one of my all time faves!  I grew up in Mississippi, and creamed corn graced many a table for dinner.   Here’s a quick video to show you how easy it is!

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Creamed Corn

There are a few ways of making creamed corn, especially if you’re using fresh corn. Generally speaking, you will slice off the kernels, then using the back of the knife, scrape back down the cobs to bring some of the “milk” into the dish.  However, fresh corn isn’t always around!  This recipe simply uses frozen kernels, so it’s never more than a few minutes from the dinner table.

Poblanos

Poblanos are a mild chili pepper that I use often.  I am not a “chili head,” always looking for the next super spicy item.  However, I do love the flavors that fresh chilis, or even hot sauces, can bring if used in moderation.  Poblanos have a wonderful flavor that goes well with many other items, so I use it for cooking quite a bit.  Generally, you will want to roast any peppers to get the skin off, as this can give your dish an odd texture.  Roasting, especially over a flame, also gives your peppers a better flavor, and I love the little flecks of charred pepper that remain in the dish.

For the poblanos, they will be better if you roast them, then peel and seed (this is not mandatory, you can easily just seed and dice.) To do so, you can put them on a tray in the oven, or simply insert a skewer through the back and roast them over a gas flame.  If I’m just doing one, this is the method I usually use!  After the skin is blackened, place in a paper bag, or resealable dish and let it sit for 10-15 minutes.  This will let it cool and make it much easier to remove the blackened skin.  You can just slough off the skin with your hands (though you should probably wear gloves- even poblanos are spicy enough to irritate your eyes or a cut on your hand!)

The Recipe

To make this, you’ll need

2 TBS butter

1 Poblano, roasted, peeled, seeded and diced

1 small to medium red onion, diced

1 TBS minced garlic

2 cups corn kernels

1 cup heavy cream

Just a sprinkle of Wondra Flour (this will work best, you can use about 1/4 tsp regular a/p flour to substitute)

1/4 cup shredded parmesan, plus some to garnish

Lightly chopped cilantro for garnish

Sautee the onion, poblanos and garlic in the butter over a medium to medium high heat.  Add in the corn and cook until it starts to brown, about 3-4 minutes.  Add in the cream, stir, and allow to come to a boil.  Sprinkle in the flour while stirring.  After it begins to thicken, add in the parmesan and continue to stir and cook until the parmesan is melted.  Put into a dish, garnish with more parmesan and cilantro and serve!