Creamy Poblanos With Corn And Cheese

Rich, velvety, and utterly delicious, this creamy poblano sauce is a flavor bomb waiting to happen! With roasted poblanos, sweet corn, and a tangy kick from the queso fresco, every bite is a sensory delight.

Perfect for a cozy dinner party or a comforting meal at home.

Ingredients

• 4 large poblano peppers
• 1/2 cup (1 stick) unsalted butter, softened
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated queso fresco or Monterey Jack cheese
• 1 cup corn kernels (from about 2 ears of corn)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro leaves for garnish

Instructions

Roast the poblano peppers by placing them on a baking sheet and baking at 400°F for about 30-40 minutes, or until the skin is blistered and charred. Remove from oven and let cool down.

Once cool enough to handle, peel off the skin, remove the seeds, and chop the flesh into small pieces.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute.

In a blender or food processor, blend the chopped poblano peppers, heavy cream, and a pinch of salt and pepper until smooth. In a large saucepan, melt the remaining 6 tablespoons of butter over medium heat.

Add the blended poblano mixture and bring to a simmer.

Reduce the heat to low and let cook for about 5 minutes or until the sauce has thickened slightly. Stir in the grated queso fresco or Monterey Jack cheese until melted and smooth.

Add the corn kernels and cook for an additional 2-3 minutes, or until heated through.

Season with salt and pepper to taste. Serve the creamy poblano sauce hot, garnished with fresh cilantro leaves.

Divide among 7 servings.

Notes

For a creamier sauce, make sure to not over-process the poblano peppers in the blender or food processor.

Stop blending once smooth, as over-blending can make the sauce too thin.

If using Monterey Jack cheese, you can also add a sprinkle on top of each serving for an extra burst of flavor and texture.

Make sure to handle the roasted poblano peppers gently when peeling and chopping, as they can be delicate.

If you prefer a lighter sauce, you can reduce the amount of heavy cream to 3/4 cup or even 1/2 cup, depending on your taste.

To make this recipe ahead of time, prepare the roasted poblano peppers and sauce up to a day in advance.

Reheat gently over low heat, whisking constantly, until warmed through.

For a slightly smoky flavor, you can add 1-2 chipotle peppers in adobo sauce to the blender or food processor with the roasted poblano peppers.

Nutrional Value

• Calories: 362
• Total Fat: 29g
• Saturated Fat: 19g
• Cholesterol: 80mg
• Sodium: 250mg
• Total Carbohydrates: 18g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 10g