- 45 mins
Ingredients
- 2 poblano chilies
- 1/4 cup extra virgin olive oil
- 1 medium onion, thinly sliced
- 1 1/2 cups fresh or thawed frozen corn kernels
- 1 cup sour cream
- salt & fresh ground pepper
- 1 1/2 lbs. skirt steak, cut into 6 inch pieces
Preparation
Step 1
Roast the poblanos directly over a gas flame or under a broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let stand for 10 minutes. Peel, core and seed the chilies, then cut them into thin strips. In a medium saucepan, heat 2 Tbsp of olive oil until shimmering. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the corn & poblano strips and cook until the corn is tender, about 2 minutes. Stir in the sour cream and season with salt and pepper. Keep the corn warm over very low heat.
CHEF WAY: at Xochiti, this grilled steak is served with a side of creamy corn and poblanos, as well as roasted butternut squash and spiced pinto beans (see Pat's recipe for the beans).