Wednesday, September 21, 2011

Creamy Stovetop Corn With Poblano Chiles

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.

Was Red Light, Green Light, popular at your local skating rink too?  You know the game - the random skating rink employee asserts his power over adolescents by calling out "green light" to get them to go and "red light" to get them to screech to halt.  This game is, not surprisingly, much more difficult on skates than it is in Chuck Taylors.

The first person to reach the finish without getting busted for moving after "red light" is called, is the winner.  Of what, I can't say for certain.  I seem to remember that coupons at the snack bar were involved.

I have no doubt that this stovetop corn was nothing like that snacks served at the skating rink, but the red, green, and yellow can't help but remind me of a stop light.  If I recall, "yellow light" meant you could keep moving, and was really only used to trick you into stopping before you needed to.

This colorful dish tastes as good as it looks, maybe even better (especially in the dim lights of my no-longer-sunlit-during-dinner kitchen).  This recipe comes together quickly, other than roasting the chile peppers.  After melting one pair of plastic tongs holding the chiles to the gas flame on our burner, I decided it was easier to simply place the chiles directly on the burner surface and roast them that way.  After blistering the skins black (using your broiler or gas stovetop work well), the chiles are placed in a Ziploc bag for 10 minutes to steam.  The skins slide off pretty easily after that, and then you can move onto the easy stuff.

I'm new to the world of creme fraiche, and I have to say, I like it here.  Think of creme fraiche as the French version of sour cream.  I know for sure it is sold at Trader Joe's and Whole Foods, so check there if you are as new to the creme fraiche world as I am.  The tang from the creme fraiche really makes this dish shine.  The sweet fresh corn tastes perfect next to the smoky chiles (which are not spicy after roasting, by the way).  A squirt of lime juice at the ends brightens all the flavors to bring it to the next level.

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
Kosher salt
Black pepper
Cayenne pepper
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.

No comments:

Post a Comment

Related Posts with Thumbnails