Entree: United States – Southwestern United States – Creamed Corn with Roasted Poblano and Smoked Cheddar

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Ingredients

- 4 cups (960 ml) (22 oz (625 g)) fresh corn kernels (about 5–6 ears)
- 2 poblano peppers, roasted, peeled, seeded and chopped, about 8 oz (230 g) total
- 3 tbsp (42 g) unsalted butter
- 3/4 cup (180 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) water (for cornstarch slurry)
- 1 cup (240 ml) (4 oz (113 g)) smoked cheddar, shredded
- 1 small yellow onion, finely diced, about 4 oz (115 g) total
- 1 tsp (4 g) granulated sugar (optional, Southern style)
- 1/4 tsp (1 g) smoked paprika
- 1 tbsp (15 ml) vegetable oil
- salt, to taste
- black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Roast poblanos: position poblanos under a broiler or over a gas burner and char until evenly blackened, 8–10 minutes, turning with tongs. Place in a bowl and cover to steam 10 minutes. Peel off skins, remove stems and seeds, then chop into ~1/2-inch (1 cm) pieces; set aside (about 8 oz (230 g)).
2. Prepare corn: cut kernels from about 5–6 ears to yield 4 cups (960 ml) (22 oz (625 g)) kernels. Alternatively use thawed frozen kernels if necessary and drain.
3. Sauté aromatics: heat a 12-inch (30 cm) skillet over medium heat and add 1 tbsp (15 ml) vegetable oil and 3 tbsp (42 g) unsalted butter. Add 1 small diced yellow onion (about 4 oz (115 g)) and cook until soft and beginning to brown, 5–7 minutes.
4. Cook corn: add the corn kernels to the skillet and stir to coat in butter. Cook over medium heat 6–8 minutes, stirring occasionally, until kernels soften and release some liquid and begin to brown in places.
5. Add dairy and simmer: stir in 3/4 cup (180 ml) heavy cream, 1/2 cup (120 ml) whole milk and 1 tsp (4 g) granulated sugar if using. Bring to a gentle simmer over medium-low heat.
6. Thicken with slurry: mix 1 tbsp (8 g) cornstarch with 2 tbsp (30 ml) cold water to make a smooth slurry; whisk into the simmering corn and continue to simmer 3–5 minutes until slightly thickened and glossy. Add 1/4 tsp (1 g) smoked paprika.
7. Add poblano and cheese: stir in the chopped roasted poblano (about 8 oz (230 g)). Remove from heat and immediately fold in 1 cup (240 ml) (4 oz (113 g)) shredded smoked cheddar until melted and evenly distributed; residual heat will finish melting and bind the mixture.
8. Season and rest: taste and adjust with salt, to taste, and black pepper, to taste. Let rest 2–3 minutes so the creamed corn thickens to serving consistency.
9. Serve: spoon into warm plates or shallow bowls and serve as an entree portion (4 servings). Reheat gently on low, stirring and adding a splash of milk if needed; refrigerate leftovers up to 3 days.

1. Roast poblanos: position poblanos under a broiler or over a gas burner and char until evenly blackened, 8–10 minutes, turning with tongs. Place in a bowl and cover to steam 10 minutes. Peel off skins, remove stems and seeds, then chop into ~1/2-inch (1 cm) pieces; set aside (about 8 oz / 230 g).
2. Prepare corn: cut kernels from about 5–6 ears to yield 4 cups (22 oz / 625 g) kernels. Alternatively use thawed frozen kernels if necessary and drain.
3. Sauté aromatics: heat a 12-inch (30 cm) skillet over medium heat and add 1 tbsp (15 ml) vegetable oil and 3 tbsp (42 g) unsalted butter. Add 1 small diced yellow onion (about 4 oz / 115 g) and cook until soft and beginning to brown, 5–7 minutes.
4. Cook corn: add the corn kernels to the skillet and stir to coat in butter. Cook over medium heat 6–8 minutes, stirring occasionally, until kernels soften and release some liquid and begin to brown in places.
5. Add dairy and simmer: stir in 3/4 cup (180 ml) heavy cream, 1/2 cup (120 ml) whole milk and 1 tsp (4 g) granulated sugar if using. Bring to a gentle simmer over medium-low heat.
6. Thicken with slurry: mix 1 tbsp (8 g) cornstarch with 2 tbsp (30 ml) cold water to make a smooth slurry; whisk into the simmering corn and continue to simmer 3–5 minutes until slightly thickened and glossy. Add 1/4 tsp (1 g) smoked paprika.
7. Add poblano and cheese: stir in the chopped roasted poblano (about 8 oz / 230 g). Remove from heat and immediately fold in 1 cup (4 oz / 113 g) shredded smoked cheddar until melted and evenly distributed; residual heat will finish melting and bind the mixture.
8. Season and rest: taste and adjust with salt, to taste, and black pepper, to taste. Let rest 2–3 minutes so the creamed corn thickens to serving consistency.
9. Serve: spoon into warm plates or shallow bowls and serve as an entree portion (4 servings). Reheat gently on low, stirring and adding a splash of milk if needed; refrigerate leftovers up to 3 days.