Creamy poblano peppers and sweetcorn

    50 min

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

    1 person made this

    Serves: 4 

    • 4 fresh poblano peppers
    • kernels from 1 ear sweetcorn
    • 1 tablespoon vegetable oil
    • 1 tablespoon butter
    • 1 small onion, sliced
    • 2 teaspoon chicken stock granules
    • 125ml single or double cream
    • 125g Mexican manchego cheese, grated

    Prep:25min  ›  Cook:15min  ›  Extra time:10min  ›  Ready in:50min 

    1. To roast the peppers over a gas flame, turn the burner on your stove to a medium flame and arrange the peppers directly over the flame using tongs. Roast for about 5 minutes, turning the peppers with tongs as the skin blisters, until charred.
    2. Alternatively, roast the peppers in the oven: Preheat your oven to its highest setting (260 C / Gas 9). Line a baking tray with foil, brush the peppers with vegetable oil and arrange on the prepared tray. Place in the oven and roast for 40 minutes, turning once after the first 20 minutes, until the skin is charred and flesh is soft.
    3. Remove the roasted peppers from the heat and place in a large bowl. Cover with cling film. Let steam for 10 to 15 minutes, then peel the peppers. Slice open and remove white pith and seeds. Cut the clean peppers into strips.
    4. Meanwhile, cook the sweetcorn kernels in a pan of boiling salted water until soft, about 10 minutes. Drain.
    5. Heat oil and butter in a saucepan over medium heat. Sauté the onion until soft, then add the poblano strips and the sweetcorn. Season with chicken stock granules and cook for 3 minutes. Lower the heat and add cream and cheese; simmer until the cheese melts.

    Cook's note

    Mexican manchego is very different than Spanish manchego. It can be replaced with Chihuahua cheese, another Mexican variety. In a pinch you can use a mild Cheddar cheese.

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    Reviews in English (5)


    I made a vegeterian version for dinner tonight. I made a larger batch by doubling the recipe. ***pls note that chilles Pasilla are also called (misslabeled) chile poblano in some groceries. I followed the recipe as is (I doubled) except I used Better Than Bullion instead of chicken Bullion. I made tacos with a side of black beans for added protein. my husband loved it! I thought it was okay. I will mk again but use less cheese sauce & add a little habanero for spice. I def recommend. I will make for my next pot luck at work ??  -  05 Dec 2018  (Review from Allrecipes US | Canada)


    I added some cubed cooked potatoes and used sour cream instead of whipping cream.  -  24 Mar 2018  (Review from Allrecipes US | Canada)


    This is certainly our favourite recipe when making pinche tacos!  -  23 Nov 2017  (Review from Allrecipes US | Canada)