Creamy Stovetop Corn With Poblano Chiles Recipes

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CREAMY STOVETOP CORN WITH POBLANO CHILES



Creamy Stovetop Corn With Poblano Chiles image

Provided by David Tanis

Categories     quick, one pot, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons butter
1 small red onion, diced, about 1/2 cup
1 large red bell pepper, diced, about 3/4 cup
Salt
pepper
Cayenne or finely minced red jalapeño, 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 crème fraîche
1 or 2 limes, cut in half

Steps:

  • Melt the butter in a large skillet over medium heat. Add the onion and bell pepper, season with salt and pepper, and stir-fry for 2 to 3 minutes, until the onion is translucent. Add a pinch of cayenne or a little minced jalapeño, if using.
  • 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.
  • Stir in the scallions, then the crème fraîche and allow it to heat through. Taste for seasoning, and give the corn a good squeeze of lime.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 231 milligrams, Sugar 3 grams, TransFat 0 grams

CREAMY CORN AND POBLANO SOUP



Creamy Corn and Poblano Soup image

This is another creamy corn dish that has no cream in it - in fact, it has no dairy at all. I simmer the corn cobs to make the stock. When the corn is sweet, so is the soup, and I love the contrast of the sweet, creamy potage against the spicy roasted peppers.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer, side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 8

6 ears of corn (5 cups kernels)
6 cups water
Salt to taste
1 tablespoon extra virgin olive oil
1 medium white onion, chopped
2 garlic cloves, minced
2 poblano chilies
1/4 cup chopped fresh cilantro or 2 tablespoons minced chives (optional)

Steps:

  • Take the corn off the cobs. You should have about 5 cups kernels. Set aside 1 cup of the kernels.
  • Place the corn cobs in a large soup pot and add the water. Make sure they are covered or at least floating in the water; you can break them in half if they are very large. Bring to a boil, reduce the heat, partly cover and simmer 30 minutes. Season to taste with salt. Remove and discard the cobs. Line a strainer with cheesecloth and set it over a bowl. Strain the broth and measure out 5 cups. Freeze any leftover broth.
  • Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds, and then add the 4 cups of corn kernels and salt to taste. Cook, stirring often, for 4 to 5 minutes, until the corn is just tender. Add the corn broth and bring to a simmer. Cover and simmer for 30 minutes.
  • Meanwhile roast the chilies, either directly over a gas flame or under a broiler, turning often until they are uniformly charred. Transfer to a plastic bag and seal, or transfer to a bowl and cover tightly. Allow the peppers to cool, then remove the charred skin, rinse and past dry. Remove the seeds and veins (I recommend that you wear plastic gloves for this) and cut in thin strips or dice.
  • Steam the kernels set aside for the garnish for 5 minutes, until tender. Set aside.
  • Working in batches, purée the soup in a blender, taking care to remove the insert from the top and cover tightly with a kitchen towel to avoid splashes. Return to the heat, taste and adjust salt, and heat through.
  • Ladle the soup into bowls. Combine the steamed corn kernels and diced chilies and place a spoonful in the middle of each bowl of soup. Garnish with a sprinkling of cilantro or chives if desired, and serve.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 956 milligrams, Sugar 4 grams

CREAMY POBLANO RICE WITH CORN



Creamy Poblano Rice with Corn image

Rice and corn come together in a cream sauce flavored with roasted poblanos.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings, 3/4 cup each

Number Of Ingredients 8

1 Tbsp. butter
1/2 onion, chopped
1-1/2 cups frozen corn
1 roasted poblano chile, peeled, seeded and chopped
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup milk
3 cups hot cooked medium-grain white rice
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Melt butter in large skillet on medium-low heat, stirring occasionally. Add onions and corn; cook 5 min. Add chiles; cook 1 min.
  • Stir in cream cheese and milk; cook 2 to 3 min. or until heated through, stirring occasionally.
  • Remove from heat. Stir in rice; top with cheese. Serve immediately.

Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 160 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 4 g, Protein 7 g

RAJAS CON CREMA, ELOTE, Y QUESO (CREAMY POBLANO PEPPERS AND SWEET CORN)



Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn) image

Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple.

Provided by Ainé

Categories     Side Dish     Vegetables     Corn

Time 1h33m

Yield 4

Number Of Ingredients 8

4 poblano peppers
2 tablespoons vegetable oil, divided
1 ear fresh corn, kernels cut off
1 tablespoon butter
1 small onion, sliced
2 teaspoons chicken bouillon granules
½ cup heavy whipping cream
4 ½ ounces Mexican manchego cheese, grated

Steps:

  • Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
  • Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
  • Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
  • Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.
  • Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.

Nutrition Facts : Calories 346.8 calories, Carbohydrate 13 g, Cholesterol 71.3 mg, Fat 29.1 g, Fiber 3.8 g, Protein 9.2 g, SaturatedFat 14.4 g, Sodium 674 mg, Sugar 4.9 g

POBLANO CHILES STUFFED WITH CORN AND MONTEREY JACK CHEESE



Poblano Chiles Stuffed with Corn and Monterey Jack Cheese image

You can stuff anything into a poblano chile and fry it, and it will taste good. Serve this rendition with sour cream as a side dish or as a vegetarian main dish. Recipe copyright 2012 by Eugenia Bone.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 1h25m

Number Of Ingredients 14

1 cup all-purpose flour
1 teaspoon baking powder
Pinch of coarse salt
3/4 cup lager beer
8 poblano chiles
4 ounces Monterey Jack cheese, cut into eight 3-inch-long sticks
1 tablespoon unsalted butter
1/2 cup chopped onion
1 tablespoon minced garlic (from 2 garlic cloves)
2 cups corn kernels (from 2 to 3 ears)
Coarse salt and freshly ground pepper
Safflower oil, for frying
Sour cream, for serving
Lime wedges, for serving

Steps:

  • Whisk flour, baking powder, salt, and beer in a bowl. Refrigerate batter 1 hour (it will puff while chilling).
  • Place chiles directly over the flame of gas-stove burners on high heat. Roast, turning with tongs, until skins are charred and blistered. (Alternatively, broil chiles on a baking sheet, turning often, until skin is charred, taking care not to overcook. Otherwise, they will be difficult to peel, and flesh may be too soft to stuff.) When chiles are cool enough to handle, slip skins off.
  • Leaving stem intact, cut a slit into the side of each chile. Remove seedpod, then insert a stick of cheese.
  • Heat butter in a skillet over medium heat. Add onion and garlic; saute until onions are translucent, about 5 minutes. Add corn; saute until tender, about 5 minutes. Season with salt and pepper. Spoon 1/4 cup of corn mixture into each chile, and close up with a toothpick.
  • Heat 1 inch oil in a large nonstick skillet over medium heat until hot. Dip chiles in batter, and fry in batches (do not crowd skillet) until golden, about 1 minute per side. Drain on paper towels. Serve with sour cream and lime wedges.

CREAMY STOVETOP CORN WITH POBLANO CHILES



CREAMY STOVETOP CORN WITH POBLANO CHILES image

Categories     Pepper

Yield 4-6

Number Of Ingredients 11

2 tablespoons butter
1 small red onion, diced, about 1/2 cup
1 large red bell pepper, diced, about 3/4 cup
Salt and pepper
Finely minced red jalapeño (to taste, 1 used 1)
Kernels from 6 ears corn, about 3 cups (I grilled mine,although you dont have to)
2 poblano chiles, roasted (see grill prep), peeled, seeded and cut into 1x1/4-inch strips. Poblanos are usally large, if they one have small ones use more (I used 6 small).
2 scallions, thinly sliced
about 1/2 cup crème fraîche or Philadelphia Cooking Creme (original). Use your judgement on how much you want, I used a little more wine and a little less cream.
1 or 2 limes, cut in half.
splash of white wine (any decent drinking/cooking wine)

Steps:

  • Grill prep: if you are using grilled corn. Remove silk from corn (leave husk on) and soak in water 20-30 minutes. Grill corn (husks on) until kernels just start to brown, rotating frequently. When corn is done, set aside, let it cool and cut off the kernels. Place the poblanos on the grill at the same time and grill till skin blackens, remove from the grill and place in a paper bag for 15 minutes, after which the skin should easily peel off. Skin and seed/cut up. 1. Melt the butter in a large skillet over medium heat. Add the onion and bell pepper, season with salt and pepper, and stir-fry for 2 to 3 minutes, until the onion is translucent. Add a the minced jalapeño, 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 if not grilled, if grilled about 1 minute since its already cooked) 3. Stir in the scallions, then the crème fraîche/cooking creme and allow it to heat through. Add a splash of white wine to help creaminess. Taste for seasoning, and give the corn a good squeeze of lime.

CREAMY POBLANO CHILE SOUP WITH CORN AND MUSHROOMS



Creamy Poblano Chile Soup With Corn and Mushrooms image

Is it possible to have too many Poblano and Corn Soup recipes- not if they taste this good. From Williams Sonoma Mexican.

Provided by cookiedog

Categories     Peppers

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon canola oil or 1 tablespoon safflower oil
1 white onion, coarsely chopped
2 garlic cloves
2 cups fresh corn kernels or 12 ounces frozen corn kernels
3 poblano chiles, roasted, peeled and seeded then coarsely chopped
4 cups chicken stock or 4 cups prepared low-sodium broth
1/2 teaspoon dried oregano (mexican preferrred)
2 tablespoons unsalted butter
1/2 lb chanterelle mushrooms, brushed clean, trimmed, and sliced or 1/2 lb mushroom, such as cremini brushed clean, trimmed, and sliced
sea salt & freshly ground black pepper
1/2 cup crema, thinned with milk
3 ounces muenster cheese or 3 ounces farmer's cheese, cut into 1/4 inch cubes, at room temperature

Steps:

  • In a dutch oven, or other large pot over medium-low heat, heat the oil. Add the onion and saute until golden and soft, about 2 minutes. Add the garlic and cook for 1 minute longer. Raise the heat to medium and add 1 cup of the corn, half of the chiles, and 1 cup of the chicken stock. Bring to a simmer, stir in the oregano, and cook, uncovered, until the corn is tender, 10-15 minutes. Remove from the heat and let cool slightly.
  • Ladle the corn mixture into a blender with 1/2 cup of the remaining chicken stock and process until smooth. Pass the mixture through a medium-mesh sieved back into the pot. Add the remaining stock and bring to a simmer over medium-low heat.
  • While the soup is heating, in a frying pan over medium heat, melt the butter. Add the remaining poblano chiles, the remaining corn, and the mushrooms and stir well. Season to taste with sea salt and pepper and saute until the mushrooms release their liquid and then the liquid evaporates, about 8 minutes (this may take longer if you are using crimini).
  • Add the mushroom mixture and the crema to the soup, stir well cover, and simmer for 10 minutes to blend the flavors. Taste and adjust the seasoning with sea salt and pepper.
  • Ladle the soup into warmed bowls and garnish with the cheese. Serve at once.

Nutrition Facts : Calories 226.9, Fat 13, SaturatedFat 5.9, Cholesterol 28.6, Sodium 328.4, Carbohydrate 19.9, Fiber 2, Sugar 6.3, Protein 9.7

CORN-STUFFED POBLANO CHILES



Corn-Stuffed Poblano Chiles image

The filling in each of these mellow peppers is a mix of tang and sweetness -- poached chicken, nips of goat cheese, sauteed corn, and a green salsa spiked with lime.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 11

6 fresh poblano chiles
8 ounces boneless, skinless chicken breast
2 garlic cloves, lightly crushed
5 small tomatillos (about 7 ounces), husks removed
1/4 cup coarsely chopped fresh cilantro, plus sprigs for garnish
2 tablespoons fresh lime juice (from 1 to 2 limes)
1 3/4 teaspoons coarse salt
1 tablespoon olive oil
2 1/2 cups fresh corn kernels (from about 5 ears of corn)
2 ounces fresh goat cheese, crumbled
Freshly ground pepper, to taste

Steps:

  • Roast poblanos directly over the flame of a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. When cool enough to handle, rub with a paper towel to remove skins, being careful not to tear flesh. Cut a slit down the side of each poblano from stem to tip. Remove seeds, leaving stem intact.
  • Meanwhile, place chicken and garlic in a saucepan, and add enough water to cover. Bring to a boil, then reduce heat, and simmer until chicken has cooked through, about 15 minutes. Transfer chicken to a large bowl, reserving cooking liquid and garlic. Cover chicken loosely with plastic wrap to prevent it from drying out. Let cool slightly, then shred it into 1/2-inch pieces, and cover.
  • Add tomatillos to reserved cooking liquid. Bring to a boil. Reduce heat and simmer until tender, about 5 minutes. Drain, and puree tomatillos and garlic in a blender. Add cilantro, lime juice, and 1 1/2 teaspoons salt, and puree. Spread half the sauce in a 9-by-13-inch baking dish.
  • Preheat oven to 375 degrees. Heat oil in a skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Let cool slightly. Toss corn with chicken, remaining sauce, half the goat cheese, and the pepper. Mound 1/2 cup mixture into each poblano. Place in prepared dish, dot with remaining goat cheese, and sprinkle with remaining 1/4 teaspoon salt. Cover, and bake until heated through, about 25 minutes. Uncover, and let stand 5 minutes. Drizzle with sauce from dish, and garnish with cilantro sprigs.

Nutrition Facts : Calories 187 g, Cholesterol 26 g, Fiber 5 g, Protein 14 g, SaturatedFat 2 g, Sodium 401 g

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