Poblano Creamed Corn

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Mexican · 50 min · vegetarian, gluten-free, low-carb

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Ingredients

• 1 poblano peppers
• 1/2 lb frozen corn kernels
• 1/4 cup heavy cream
• 1 oz cream cheese
• 1 white onion
• 1 garlic cloves
• 3/4 tbsp unsalted butter
• 1/4 tsp ground cumin
• 1/4 cup cotija cheese, crumbled
• 1 lime
• 1/4 cup fresh cilantro, chopped

Method (tap to check — screen stays awake)

1. Char the poblanos directly over a gas flame or under the broiler, turning, until blistered black all over, about 8 minutes. Drop them in a bowl, cover, and let steam 10 minutes.
2. Rub off the charred skins (don't rinse — water washes away the roasted flavor), pull the stems and seeds, and slice into thin strips — your rajas.
3. Melt the butter in a wide skillet over medium-high. Cook the diced onion 5 minutes, then the minced garlic and cumin for 1 minute.
4. Add the frozen corn straight from the bag and cook 6 to 8 minutes, stirring only occasionally, so some kernels catch a little color.
5. Lower the heat, add the heavy cream and cream cheese, and simmer 8 to 10 minutes, stirring, until the sauce is thick enough to coat the corn like a blanket.
6. Fold in the poblano rajas and warm through 2 minutes. Off the heat, squeeze in the lime and season with salt.
7. Serve topped with the cotija and cilantro — creamed corn that finally has something to say.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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