Thursday, September 8, 2011

mexican creamed corn with poblano pepper strips * elote con rajas

first start by adding a can of media crema or table cream into blender with a 1/4 cup sour cream and 3oz cream cheese. pulse until 'sauce' is to your liking. if you need to thin it out pulse a tablespoon of milk at a time until the desired consistency is reached. season to taste with chicken bouillon granules careful not to overdo it so as not to end up with an overly salted product. when you are satisfied with the 'sauce' set aside.

next place a poblando pepper inside a baggie and seal. steam in microwave for a minute or two. do not open the baggie. set aside until cooled. don kitchen gloves. open baggie carefully. remove blistered pepper skin and stem end. cut pepper down the long end and remove seeds. discard stem, skin  and seeds. cut pepper flesh into strips and set aside.

finally place a skillet on medium-high heat. add tablespoon butter to skillet and melt. add one slivered onion and saute. when translucent add the poblando pepper strips and one drained can whole-kernel corn. when cooked, add sauce and stir until heated through. enjoy this side dish of creamy goodness! :)

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