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Creamy Corn and Poblano Saute

September 29, 2008

We spent this weekend up in Virginia visiting Justine and Chris.  It seems this beautiful mountain town doesn’t have good Mexican food, and has what Chris described as “margaritas the color of 5000 Flushes.”  Naturally, we made a Mexican feast that night at their house to combat that.  The menu was shrimp and steak tacos with all the toppings, Quick Black Beans and this Creamy Corn and Poblano saute.  This is based on a recipe from Food & Wine that a saw earlier this summer, but couldn’t remember the ingredients of.  This is what I came up with.  Serves 4.


1 t olive or vegetable oil

3 fresh poblanos, roasted

4 ears fresh corn, kernels cut off, or 1 small bag frozen corn

salt and pepper to taste

1/2 c (4 oz) sour cream


Roast peppers as described here, and stem, seed and cut into thin strips.  Heat 1 t oil in non-stick skillet over medium high heat.  Add poblanos and saute for a minute, then add corn.  Cook corn mixture, stirring, until kernels are tender and mixture is heated through (about 4-5 minutes).  Taste and season wtih salt and pepper.  Add sour cream and stir until combined, then serve.

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