Poblano Cream Corn Brulee Recipe
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.