Poblano Cream Corn Brulee Recipe

When it comes to side dishes, there’s one that stands out for its creamy, smoky, and slightly sweet flavor profile – the Poblano Cream Corn Brulee recipe.

This delightful twist on classic creamed corn takes your taste buds on a flavorful journey.

In this article, we’ll explore the step-by-step process of making this delectable Poblano Cream Corn Brulee recipe, perfect for elevating your next meal.

What Makes Poblano Cream Corn Brulee Special?

Cream of Poblano Corn The flavor of conventional creamed corn is combined with the smokiness of roasted poblanos to create the distinctive dish known as brulee.

This combination produces a delectable experience that will wow your family and friends. In order to produce this culinary marvel, let’s get into the specifics.

Poblano Cream Corn Brulee Recipe

Recipe Details:

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Course: Side Dish
• Cuisine: Tex-Mex
• Yield: Approximately 6 servings
• Calories (per serving):
• Calories: 280

Ingredients You’ll Need

Before we begin, let’s gather all the ingredients you’ll need for this Poblano Cream Corn Brulee recipe:

For The Creamed Corn:

• 4 cups of fresh corn kernels (about 6 ears of corn)
• 2 tablespoons of unsalted butter
• 1 cup of heavy cream
• Salt and freshly ground black pepper to taste

For The Poblano Pepper Mixture:

• 2 poblano peppers
• 1 tablespoon of olive oil
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1/2 teaspoon of cumin
• Salt and pepper to taste
• 1/4 cup of chopped fresh cilantro

For The Brulee Topping:

• 1/2 cup of granulated sugar

Now that we have our ingredients ready, let’s move on to the cooking process.

Step-By-Step Cooking Instructions

Step 1: Roast The Poblano Peppers

1. Place the poblano peppers directly over a gas flame or under the broiler.
2. Roast the peppers until the skin is charred and blistered, turning them occasionally for even roasting.
3. Once roasted, transfer the peppers to a bowl and cover it with plastic wrap. Allow them to steam for about 10 minutes.
4. After steaming, peel off the charred skin, remove the seeds, and chop the peppers into small pieces.

Step 2: Prepare The Creamed Corn

1. In a large skillet, melt the butter over medium heat.
2. Add the fresh corn kernels and sauté for about 5 minutes, until they become tender.
3. Pour in the heavy cream and stir well.
4. Season with salt and freshly ground black pepper to taste.
5. Cook for an additional 5-7 minutes, allowing the mixture to thicken.

Step 3: Create The Poblano Pepper Mixture

1. In a separate skillet, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, sautéing until they become translucent.
3. Stir in the roasted poblano peppers, cumin, salt, and pepper.
4. Cook for another 5 minutes, allowing the flavors to meld together.
5. Add the fresh cilantro and stir well.

Step 4: Assemble And Serve

1. Gently fold the Poblano Pepper Mixture into the Creamed Corn.
2. Transfer the mixture to a baking dish.
3. Sprinkle an even layer of granulated sugar on top.
4. Use a kitchen torch to brulee the sugar until it forms a caramelized crust.

Conclusion

And there you have it – a tantalizing Poblano Cream Corn Brulee recipe that’s sure to leave your taste buds dancing with delight.

This unique side dish pairs wonderfully with a variety of main courses and is perfect for special occasions or a cozy family dinner. Try it out and savor the smoky, creamy goodness!

FAQs (Frequently Asked Questions)

Poblano Cream Corn Brulee Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Side Dish

Cuisine Tex-Mex

Servings 6

Calories 280 kcal

Ingredients

  

For The Creamed Corn:

• 4 cups of fresh corn kernels about 6 ears of corn
• 2 tablespoons of unsalted butter
• 1 cup of heavy cream
• Salt and freshly ground black pepper to taste

For The Poblano Pepper Mixture:

• 2 poblano peppers
• 1 tablespoon of olive oil
• 1 small onion finely chopped
• 2 cloves of garlic minced
• 1/2 teaspoon of cumin
• Salt and pepper to taste
• 1/4 cup of chopped fresh cilantro

For The Brulee Topping:

• 1/2 cup of granulated sugar

Instructions

 

Step 1: Roast The Poblano Peppers

• Place the poblano peppers directly over a gas flame or under the broiler.
• Roast the peppers until the skin is charred and blistered, turning them occasionally for even roasting.
• Once roasted, transfer the peppers to a bowl and cover it with plastic wrap. Allow them to steam for about 10 minutes.
• After steaming, peel off the charred skin, remove the seeds, and chop the peppers into small pieces.

Step 2: Prepare The Creamed Corn

• In a large skillet, melt the butter over medium heat.
• Add the fresh corn kernels and sauté for about 5 minutes, until they become tender.
• Pour in the heavy cream and stir well.
• Season with salt and freshly ground black pepper to taste.
• Cook for an additional 5-7 minutes, allowing the mixture to thicken.

Step 3: Create The Poblano Pepper Mixture

• In a separate skillet, heat the olive oil over medium heat.
• Add the chopped onion and minced garlic, sautéing until they become translucent.
• Stir in the roasted poblano peppers, cumin, salt, and pepper.
• Cook for another 5 minutes, allowing the flavors to meld together.
• Add the fresh cilantro and stir well.

Step 4: Assemble And Serve

• Gently fold the Poblano Pepper Mixture into the Creamed Corn.
• Transfer the mixture to a baking dish.
• Sprinkle an even layer of granulated sugar on top.
• Use a kitchen torch to brulee the sugar until it forms a caramelized crust.

Keyword Poblano Cream Corn Brulee Recipe

• Author
• Recent Posts

Follow me

Naznin Aktar

Publisher at Naznin's Kitchen

Hello! I'm Naznin Aktar, the food enthusiast and recipe curator at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.

Follow me

Latest posts by Naznin Aktar (see all)

• Cajun Smothered Chicken Recipe – Ready In Under 30 Minutes - September 29, 2024
• Master Max’s Fried Chicken Recipe In Your Own Kitchen - September 28, 2024
• Step-By-Step Marie Callender’s Chicken Pot Pie Recipe - September 25, 2024