Delicious strips of poblano pepper with yellow corn and cream. They make a very tasty dish and are perfect for a meatless day. You can enjoy these tasty strips in tacos, with a bit of white rice, or on their own.
Put the chiles on the heat to roast them and remove the skin. Once charred, place them in a plastic bag for one minute. This will help the skin come off easily.
Cut them into thin strips and if they are too long, cut them in half as well.
In a large skillet, melt the butter and start sautéing the onion.
Continue with the strips, sauté for about three minutes and add the corn. Cook for another three minutes to blend the flavors. Season to taste.
Add the cream and let the flavors blend for about five more minutes. Adjust seasoning if necessary.
And done!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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