This recipe for Roasted Poblano Creamed Corn brings a bit of the Southwest to your Thanksgiving table. The poblano peppers add color and definitely flavor. Most poblanos are mild, but you may come across one or two with a bit more heat. This dish can easily be made at the last minute since it’s so simple to prepare. Show your spicy side to your Thanksgiving guests.
4-5 green onions, ends trimmed, cut into small pieces
8 ears corn, cleaned, kernels cut off the cob
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/2 cup heavy cream
Preheat the grill to medium-high heat. Drizzle 1 tablespoon of olive oil over the poblano peppers. When hot, add the peppers to the grill. Cook turning once or twice, until blacked on all sides, or 6-8 minutes.
Remove from the grill and place them in a deep bowl covered in plastic wrap (this will help steam the pepper to loosen the skins).
When cool to the touch, remove the skin from the peppers. Cut off the top and remove the seeds. Dice the peppers and set aside.
Add the remaining 2 tablespoons of olive oil to a skillet over medium heat. When hot, add the green onion and cook for 2-3 minutes, or until they soften.
Add the corn kernels, the poblano pieces, and about 2/3 cup water to the skillet. Season with the salt, black pepper, and cayenne pepper.
Bring the mixture to a boil, then reduce the heat to simmer. Cover the skillet and simmer for 5-8 minutes, or until the corn is tender.
Add the heavy cream to the mixture. Stir and cook uncovered on low heat, until the cream thickens.