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Poblano Creamed Corn

  • Total Time: 23 minutes
  • Yield: 4 people 1x


Fresh, rich and sprightly, this side dish will become a family favorite for your summer side dishes.


  • 1 poblano pepper (roasted, peeled, stemmed and seeded)
  • 4 ears sweet corn (kernels sliced off)
  • 1/2 small sweet onion (diced)
  • 1 tbs canola oil
  • 2 tbs butter
  • 1/2 tsp granulated garlic
  • 1 tsp kosher salt (or to taste)
  • 1/2 tsp black pepper (or to taste)
  • 1/4 tsp wondra flour (if desired)


  1. Roast poblano either by holding over a gas flame (with tongs!) until blackened or roasting in the oven. Place in a small bag and seal for 10 minutes. Remove skin, stem, seeds and dice pepper.
  2. Using a sharp knife, cut the kernels from the cob and set aside. Dice onions and set aside.
  3. In a skillet over medium high heat, add oil and onions and cook 3-4 minutes or until onions are beginning to cook through. Add poblanos and cook for 1-2 minutes. Add corn kernels and cook for 2-3 minutes, then add butter, salt, peppers and garlic.
  4. Add cream and cook while stirring for 2 minutes, or until cream is thickened. Sprinkle in wondra flour, if desired, stir and serve.
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes