Creamy poblano peppers and sweetcorn

    (14)
    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

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (14)

    Reviews in English (2)

    by
    0

    Flavors blend nicely in this recipe. Next time I'd like to try something to balance the texture...something crunchy or with a bit of a bite to it.  -  23 May 2017  (Review from Allrecipes US | Canada)

    by
    0

    Using Manchengo Cheese and heavy whipping cream is a twist on a traditional recipe. A twist so good that even hubby, who does not like the traditional recipe, gobbled it up. Great recipe, thanks.  -  03 Apr 2017  (Review from Allrecipes US | Canada)

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