Cheesy Poblano Corn
(Mexican Street Corn–Style Skillet Corn)
Serves 4–6 as a side
Ingredients:
2 cups corn kernels (from 3–4 fresh cobs or frozen, thawed)
2 poblano peppers, roasted, peeled, and diced
½ cup Cotija cheese (or substitute feta or goat cheese)
3 tablespoons cream cheese or crème fraîche
1 tablespoon mayonnaise (optional, for added creaminess)
1 lime, juiced
1 tablespoon butter or oil
Salt and freshly ground black pepper, to taste
Chopped cilantro or scallions, for garnish (optional)
Instructions:
Roast poblanos over an open flame or under the broiler until charred on all sides. Place in a bowl, cover with a plate or plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and dice.
In a skillet over medium-high heat, melt butter or heat oil. Add corn kernels and cook until slightly charred in spots, about 5–7 minutes. Stir only occasionally for good browning.
Lower the heat to medium. Stir in roasted poblanos, cream cheese (and mayo if using), and lime juice. Mix until everything is melted and combined, about 2–3 minutes.
Remove from heat. Stir in most of the Cotija, reserving a bit for topping. Season to taste with salt and pepper.
Serve warm, topped with the remaining Cotija and a sprinkle of chopped cilantro or scallions if desired.
