Creamy Stovetop Corn With Poblano Chiles

By mirelsonp

Roasting poblano and cutting corn off the cob can be done a day ahead.

Yield 4 to 6 servings

Ingredients

• 2 Tbsp butter
• 1 small red onion, diced, about 1/2 cup
• Salt and pepper
• Cayenne or finely minced red jalapeno (optional)
• Kernels from 6 ears corn, about 3 cups
• 2 poblano chiles, roasted, peeled, seeded and cut into 1/4-inch strips
• 2 scallions, thinly sliced
• 1/2 cup creme fraiche
• 1 or 2 limes, cut in half

Preparation

Step 1

1. Melt butter in a large skillet over medium heat. Add the onion, season with salt and pepper, and stir-fry for 2 to 3 minutes, until the onoin is translucent. add a pinch of cayenne or a little minced jalapeno, if using.

2. Add the corn kernels and poblano strips, season again and continue to cook, stirring occasionally, until the corn is cooked and tender, about 5 minutes.

3. Stir in the scallions, then the creme fraiche and allow it to heat through. Taste for seasoning, and give the corn a good squeeze of lime.