Creamy Stovetop Corn With Poblano Chiles

Ingredients

• 2 tablespoons butter
• 1 small red onion, diced, about 1/2 cup
• 1 large red bell pepper, diced, about 3/4 cup
• Salt
• pepper
• Cayenne or finely minced red jalapeño, optional
• Kernels from 6 ears corn, about 3 cups
• 2 poblano chiles, roasted, peeled, seeded and cut into 1/4-inch strips
• 2 scallions, thinly sliced
• ½ cup crème fraîche
• 1 or 2 limes, cut in half

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    227 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 5 grams protein; 30 milligrams cholesterol; 34 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Melt the butter in a large skillet over medium heat. Add the onion and bell pepper, season with salt and pepper, and stir-fry for 2 to 3 minutes, until the onion is translucent. Add a pinch of cayenne or a little minced jalapeño, if using.
2. Add the corn kernels and poblano strips, season again and continue to cook, stirring occasionally, until the corn is cooked and tender, about 5 minutes.
3. Stir in the scallions, then the crème fraîche and allow it to heat through. Taste for seasoning, and give the corn a good squeeze of lime.

15 minutes