BBQ cream corn with smoky Poblano peppers is perfect alongside barbecued ribs, chicken, or any other dish. This dish is smoky, sweet, and spicy, all at the same time.
The recipe calls for 3 cups of grilled corn, which can range from 10 to 12 cobs, depending on the corn. You can also substitute frozen corn from a bag. If you like a bit more spice, add a jalapeno pepper along with the poblano pepper.
You can prepare this dish ahead of time and reheat it before serving or freeze it and reheat it for a quick side dish in the future.
Poblano Pepper Cream Corn Recipe
- 3 cups corn
- 1 large poblano pepper
- 1/4 cup salted butter
- 3 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon sugar
- 1/2 cup half-and-half
- 1/4 cup milk whole or 2%
- Grill the corn and pepper over medium heat. Brown both, but do not fully cook or char them. This will give them both a mild smoky flavor.
- Mince the poblano pepper and cut the corn off the cob. Place in a pot with the butter. Cook for 2 minutes over medium heat.
- Add the flour and continue to cook for another 4 minutes. Make sure the flour is mixed in thoroughly.
- Sprinkle in the salt, pepper, and sugar; mix. Slowly pour in the half-and-half and milk while mixing. Stop every ¼ cup to fully blend the liquid in.
- Turn the heat to medium-low and continue cooking for 20 minutes. It’s ready! If you find at this point that the liquid is too thin, add a mixture of 1 tablespoon water and 1 tablespoon flour (pre-mixed) into the pot. Once added, cook for an additional 7 minutes until thick.
Cast Iron Cooking