Entree: Mexico – Crema de elote con poblano asado y queso cheddar ahumado (Mexican-style creamed corn with roasted poblano and smoked cheddar)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Ingredients

- 6 ears fresh corn, kernels removed, about 4 cups (960 ml) (22 oz (625 g)) total kernels
- 2 poblano peppers, roasted, peeled, seeded and chopped, about 8 oz (230 g) total
- 1 cup (240 ml) Mexican crema (or alternatively 1 cup (240 ml) heavy cream)
- 1/2 cup (120 ml) whole milk
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (8 g) all-purpose flour
- 1 cup (240 ml) (4 oz (113 g)) smoked cheddar, grated
- 1 small white onion, finely chopped, about 4 oz (115 g) total
- 2 cloves garlic, minced, about 0.5 oz (15 g) total
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) lime juice
- 1/4 tsp (1 g) ground cumin
- salt, to taste
- black pepper, to taste
- cilantro leaves, to taste (for garnish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare poblanos: place whole poblanos under a high broiler or over a gas flame and roast, turning occasionally, until skins are evenly blackened and blistered, about 8–10 minutes total. Transfer to a bowl, cover tightly with plastic wrap or a lid and let steam 10 minutes; this loosens skins.
2. Peel and chop poblanos: when cool enough to handle, peel off blistered skin, cut open, discard seeds and membranes, then chop into ~1/2-inch (1 cm) pieces; set aside (about 8 oz (230 g)).
3. Remove corn kernels: stand each ear on its end and cut kernels off the cob. Reserve the cobs for extra flavor if desired (see step 5). Measure about 4 cups (960 ml) (22 oz (625 g)) kernels.
4. Sauté aromatics: heat a 12-inch (30 cm) heavy skillet over medium heat and add 1 tbsp (15 ml) vegetable oil and 2 tbsp (28 g) unsalted butter. Add 1 small chopped onion (about 4 oz (115 g)) and cook until translucent, about 4–5 minutes, stirring; add 2 minced garlic cloves (about 0.53 oz (15 g)) and cook 30–45 seconds until fragrant.
5. Cook corn for depth: add the corn kernels to the skillet and stir to combine. If you want extra corn flavor, split the reserved cobs and add them to the pan with 1/4 cup (60 ml) water, cover and simmer 5 minutes, then remove cobs before proceeding. Otherwise, cook kernels uncovered, stirring occasionally, 4–6 minutes until they begin to soften and release liquid.
6. Thicken: sprinkle 1 tbsp (8 g) all-purpose flour evenly over the corn and stir 1 minute to cook the flour. Gradually stir in 1 cup (240 ml) Mexican crema (or heavy cream) and 1/2 cup (120 ml) whole milk, scraping any browned bits from the pan. Bring to a gentle simmer over medium-low heat.
7. Incorporate poblano and spice: add the chopped roasted poblano (about 8 oz (230 g)) and 1/4 tsp (1 g) ground cumin. Simmer, stirring frequently, until mixture thickens to a creamy consistency, 5–8 minutes. If too thick, add up to 2 tbsp (30 ml) milk; if too thin, simmer a few minutes longer.
8. Finish with cheese and lime: remove from heat and stir in 1 cup (240 ml) (4 oz (113 g)) grated smoked cheddar until melted and incorporated. Stir in 1 tbsp (15 ml) lime juice. Taste and season with salt, to taste, and black pepper, to taste.
9. Serve: transfer to a warmed shallow serving dish. Garnish with cilantro leaves, to taste. Serve warm as an entree portion (4 servings). Leftovers refrigerate up to 3 days; reheat gently over low heat, stirring and adding a splash of milk if needed.

1. Prepare poblanos: place whole poblanos under a high broiler or over a gas flame and roast, turning occasionally, until skins are evenly blackened and blistered, about 8–10 minutes total. Transfer to a bowl, cover tightly with plastic wrap or a lid and let steam 10 minutes; this loosens skins.
2. Peel and chop poblanos: when cool enough to handle, peel off blistered skin, cut open, discard seeds and membranes, then chop into ~1/2-inch (1 cm) pieces; set aside (about 8 oz / 230 g).
3. Remove corn kernels: stand each ear on its end and cut kernels off the cob. Reserve the cobs for extra flavor if desired (see step 5). Measure about 4 cups (22 oz / 625 g) kernels.
4. Sauté aromatics: heat a 12-inch (30 cm) heavy skillet over medium heat and add 1 tbsp (15 ml) vegetable oil and 2 tbsp (28 g) unsalted butter. Add 1 small chopped onion (about 4 oz / 115 g) and cook until translucent, about 4–5 minutes, stirring; add 2 minced garlic cloves (about 15 g) and cook 30–45 seconds until fragrant.
5. Cook corn for depth: add the corn kernels to the skillet and stir to combine. If you want extra corn flavor, split the reserved cobs and add them to the pan with 1/4 cup (60 ml) water, cover and simmer 5 minutes, then remove cobs before proceeding. Otherwise, cook kernels uncovered, stirring occasionally, 4–6 minutes until they begin to soften and release liquid.
6. Thicken: sprinkle 1 tbsp (8 g) all-purpose flour evenly over the corn and stir 1 minute to cook the flour. Gradually stir in 1 cup (240 ml) Mexican crema (or heavy cream) and 1/2 cup (120 ml) whole milk, scraping any browned bits from the pan. Bring to a gentle simmer over medium-low heat.
7. Incorporate poblano and spice: add the chopped roasted poblano (about 8 oz / 230 g) and 1/4 tsp (1 g) ground cumin. Simmer, stirring frequently, until mixture thickens to a creamy consistency, 5–8 minutes. If too thick, add up to 2 tbsp (30 ml) milk; if too thin, simmer a few minutes longer.
8. Finish with cheese and lime: remove from heat and stir in 1 cup (4 oz / 113 g) grated smoked cheddar until melted and incorporated. Stir in 1 tbsp (15 ml) lime juice. Taste and season with salt, to taste, and black pepper, to taste.
9. Serve: transfer to a warmed shallow serving dish. Garnish with cilantro leaves, to taste. Serve warm as an entree portion (4 servings). Leftovers refrigerate up to 3 days; reheat gently over low heat, stirring and adding a splash of milk if needed.