Corn with poblano peppers Recipe by Carolina

  • 2 tsp butter or olive oil
  • 1 onion, chopped
  • 2 tomatoes, crushed
  • 1 clove garlic, chopped
  • 1 can of corn, drained or 1.5 cups of frozen corn
  • 2 poblano peppers, roasted and skin removed
  • 3 TBLS Sour Cream


  • Heat the butter or olive oil in a saute pan.
  • Add onion and saute until translucent.
  • Crush the tomatoes and garlic together to make a sauce
  • Add to pan with onion and simmer
  • Slice roasted poblanos into thin strips and add to sauce pan, stir to incorporate
  • Add corn and simmer for three minutes
  • Add sour cream and let simmer for 5 minutes for flavors to combine