Creamy Corn with Roasted Peppers Recipe

Creamy Corn with Peppers is one of those side dishes that instantly brightens any plate. Sweet corn kernels bathed in a velvety cream sauce mingle with colorful bell peppers, adding a gentle crunch and vibrant flavor. This dish comes together easily, yet it looks and tastes like something special, perfect for both weeknight dinners and festive gatherings.

In this post, I’ll show you how to make the best version of this comforting favorite. You’ll learn how to balance the sweetness of the corn with just the right touch of cream, how to select peppers for both color and flavor, and a few little tips that help the sauce thicken beautifully without becoming heavy.

Creamy Corn with Peppers pairs well with grilled meats, roast chicken, pork chops, or even a holiday ham. It’s also a fantastic addition to a summer cookout or potluck, where its bold colors and rich flavor always stand out. Whether you use fresh corn in peak season or frozen kernels for convenience, this recipe guarantees great results.

Let’s get started—you’re about to make a side dish that everyone will ask for again and again!

Creamy Corn with Peppers Recipe

A great side dish
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 4 servings

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.

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.

 

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