Creamy Stove-Top Corn With Poblano Chiles
Creamy corn is a comforting classic that pairs well with various meals, but adding roasted peppers to the mix brings an entirely new dimension of flavor. This cream corn with roasted peppers recipe takes traditional creamed corn’s sweet, creamy base and enhances it with the smoky, slightly spicy taste of roasted bell peppers.
The combination creates a rich, velvety side dish that’s both comforting and full of vibrant flavor. This recipe is ideal whether you’re looking for a fresh take on a family favorite or want to impress guests at a holiday gathering.
Roasting the peppers beforehand deepens their flavor, balancing the sweetness of the corn and adding a delightful texture contrast. Plus, it’s a versatile side dish—pair it with grilled meats, baked chicken, or even alongside a vegetarian main course for a delicious, well-rounded meal.
Easy to prepare and full of wholesome ingredients, this Cream Corn with Roasted Peppers is a dish you’ll want to make repeatedly. Let’s get cooking and bring this flavorful side to your table!
Poblano Peppers
Poblano chiles, hailing from the Puebla region in Mexico, are a culinary gem. These heart-shaped, dark green peppers are larger than jalapeños and boast a unique flavor profile. They offer a mild heat perfectly balanced with a subtle smokiness and a hint of sweetness. Their color deepens to a rich red as they mature, intensifying their sweetness and flavor.
Poblanos are a chef’s dream, lending their unique flavor to many dishes. From the iconic ‘chiles en nogada,’ where they’re stuffed with a savory-sweet filling and topped with a creamy walnut sauce, to the classic ‘rajas con cream,’ featuring sliced poblanos cooked with onions and cream, they’re a versatile ingredient that can elevate any meal.
When dried, poblanos become ancho chiles, a key ingredient in many traditional sauces and moles. The drying process intensifies their flavor, adding a rich depth to dishes.
Roasting poblanos enhances their flavor, bringing out their inherent smokiness and adding a delightful charred note. Peeled poblanos can be used in salsas, soups, casseroles, or stuffed with cheese or meat for a delicious, hearty meal.
Despite their mild heat, poblanos add a distinct and flavorful kick to any dish, making them a favorite among chefs and home cooks. Whether used fresh, roasted, or dried, poblanos bring a taste of Mexico’s vibrant culinary heritage to the table, celebrating the bold and diverse flavors of the region.
Roasting Peppers
To roast peppers in the oven, cut them in half lengthwise, clean out the seeds and membranes, and place the cut side down onto a baking sheet lined with parchment paper. Pre-heat the oven to 425°F, and when hot, add the peppers and roast for about 20 minutes until the skins wrinkle and the peppers begin to char.
Be careful not to let them smoke, or you may set off your smoke alarm. When the peppers are done, I like toss them into a paper bag and close it up for a few minutes. This seems to make it easier to remove the skin.
To roast the peppers on a direct heat source like the stove top or your outdoor grill – check out my post called How to Roast Peppers.
Creme Fraiche
Crème fraîche is a cultured dairy product that originated in France, known for its rich, velvety texture and mildly tangy flavor. Made from heavy cream and fermented with bacterial culture, it is similar to sour cream but boasts a higher fat content (around 30%), giving it a thicker, creamier consistency. This higher fat content also allows crème fraîche to be heated without curdling, making it a versatile ingredient in hot and cold dishes.
In culinary applications, crème fraîche shines due to its ability to enhance the flavors of a dish without overpowering them. It can be used as a luxurious topping for soups, desserts, and fresh fruit or stirred into sauces and stews to add a smooth, creamy richness. In baking, it lends a tender crumb and subtle tang to cakes and pastries.
Crème fraîche is also a staple in savory recipes. It’s commonly dolloped onto baked potatoes, mixed into pasta dishes, or used as a base for dips and dressings. Its balanced acidity and creaminess complement a wide range of ingredients, from fresh herbs and garlic to spicy chiles and sweet fruits.
Whether you’re seeking to elevate a simple meal or add depth to complex recipes, crème fraîche is a go-to ingredient that brings a touch of sophistication and a delightful, creamy tang to your culinary creations.
Creamy Corn with Peppers Recipe
Ingredients
- 2 tablespoons butter
- 1 small red onion diced
- 1 large red bell pepper diced
- salt and pepper to taste
- 1 Jalapeño pepper or cayenne pepper, to taste
- 6 ears corn kernels removed or 3 cups canned or frozen corn
- 2 poblano chilies roasted, peeled, seeded and cut into 1/4-inch strips
- 2 scallions thinly sliced
- ½ cup creme fraîche
- 2 limes cut in half
Instructions
- The first thing you have to do is roast the peppers. As described above, you can roast them on your stove-top, grill or in the oven. While the peppers are roasting, prep the rest of the ingredients.
- Heat a large pan over medium heat until hot. Add butter and as soon as it melts, add the onion and bell pepper. Stir, season with salt & pepper and stir again until the onion becomes translucent, about 3 minutes.
- Add a little of the minced jalapeño or cayenne, stir, taste and adjust. You can always add a little more heat if you want it more spicy but you can't take it away.
- Add the corn and strips of poblano peppers and continue cooking until the fresh corn is tender. This takes about 5 minutes. Taste and adjust seasoning with salt and pepper.
- Add the scallions and creme fraiche, stir and cook for another minute. Taste, adjust seasoning again and then season with cut limes, again to taste.
