2 Tbls Olive Oil or butter
4 Poblano Chilies (skinned, deveined and sliced into 1/4" strips)
1/2 White Onion (sliced into 1/4" rounds then cut in halves)
1/2 Red Onion (sliced into 1/4" rounds then cut in halves)
1-1/2 cup sweet corn kernels
1 tablespoon chicken bouillon (Knorr brand is used a lot in Mexico, but what ever you like)
1 cup sour cream
Place chilies on open flame or in a cast iron skillet and burn the skin, this makes peeling way more easier. After the skin is burned, place them in a bowl and cover with Saran wrap. the steam really loosens the skin.
Saute the chilies with the onions in the olive oil or butter (I like a combo of the two) until soft.
Add Corn and chicken bouillon, stir well
Add sour cream and let simmer for 15-20 minutes (I find a little longer lets the peppers do their magic)
This recipe can be prepared ahead of time, refrigerated and nuked or re-heated on the stove.
Submitted by: Pete on April 22, 2010, 8:54 pm
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