Remember when roller skating parties were the Event of the Season in elementary school? The clunky brown skates with orange laces didn't usually compliment my outfits, but somehow I was able to overcome this and have a good time. The games were the most interesting part of the evening. The limbo and Four Corners were popular, but Red Light, Green Light was always my favorite.
I've made this dish three times in about a month, that's how crazy I am about it. There is probably only a week or two of fresh corn left, so get to it. Or, more appropriately, green light!
Creamy Stovetop Corn with Poblano Chiles
Adapted from the NY Times
2 tablespoons butter
1 red bell pepper, diced
Minced jalapeno, optional
Kernels from 4-6 ears of corn
2 poblano chiles, roasted, peeled, seeded, and cut into 1/4-inch strips (I have also substituted Anaheim and Hatch chiles)
2 scallions, thinly sliced
1/2 cup creme fraiche
Juice of 2 limes
Start out by roasting your chiles, and place them in a plastic bag to steam before peeling. (See here or here.) Cut kernels off of 4-6 ears of corn. Remove skins from chiles and cut into 1/4-inch strips
Heat two tablespoons butter in a large skillet over medium heat. When melted, add in diced red bell pepper, Cook pepper for 3-5 minutes, until slightly softened. Season with salt, pepper, cayenne pepper, and minced jalapeno (if using). Add corn and chile strips to pan and cook until corn is tender, stirring occasionally, about 8 minutes. Add plenty more salt and pepper. Add in scallions and creme fraiche and heat through. Add in the juice of two limes and taste for seasoning.