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This poblano creamed corn is the bomb. It’s the best you’ve seen and it tastes yummy and spicy.
Preparation time: 20 minutes
Cooking time: 3 to 4 hours high; 4 to 5 hours low
Servings: 15 to 20
Ingredients:
2 lbs. frozen corn
11 oz. cream cheese
2 whole poblano peppers, roasted, peeled, then diced
4 tbsp butter
6 American cheese slices (or 6 oz. of other cheese)
3 tbsp water or chicken broth
1 tsp roughly ground pepper
1 tsp salt
2 tbsp diced Jalapenos, or more to taste (optional)
2 tsp crushed red pepper, or more to taste
Directions:
1. Lightly rub olive oil on Poblano peppers. Roast the peppers in 350°F oven for 20 minutes or until the skin starts to peel. Take out the roasted peppers the put them in an airtight bag until cooled. Peel off the outer skin, deseed and remove stem. Dice into small pieces.
2. Combine chopped peppers and the remaining ingredients in a slow cooker, stir then cook on low heat setting for 4 to 5 hours. Stir from time to time and then stir again properly before serving.
Cooking tips: You can roast extra Poblano peppers and then slice them lengthwise in half to make an edible serving dish for the corn.
Turn down the cooking time to 15 minutes for serving peppers so they maintain their shape. Top with red pepper flakes or a cayenne.
