Grilled Corn and Creamy Poblano Sauté

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Grilled Corn and Creamy Poblano Sauté

We only eat corn late summer when it's tender and sweet.  At the lake house we entertain often and preparing this dish in advance was a great way to feed a crowd while enjoying local summer corn!  We loved the spice from poblano and jalapenô peppers!  

Go ahead and give this a try.  If you can't find local fresh corn then use frozen corn.  (I actually added a frozen bag of white sweet corn as 4 extra friends were coming over and I was afraid there would not be enough).

Enjoy xo


I love my LeCreuset Pan!  Stove, Oven to Table!  Perfect.....



  • 6 ears corn, husked
  • 2 poblano peppers
  • 3 tablespoons unsalted butter
  • 1 red bell pepper, finely chopped
  • 1 jalapeno pepper, diced (remove seeds unless you like it really spicy)
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground pepper
  • 1 cup sour cream or crème fraîche
  • Fresh parsley, chopped
  • 4 tablespoons or more Cotija cheese


  1. Heat outdoor grill or grill pan on a medium-high temperature.  Add corn and poblano pepper.  Grill for 12 minutes; turning every 3-4 minutes.  Grill pepper for 10-12 minutes or until blistering.  Remove from grill.  Set corn in the center of a bowl and cut off kernels.  Remove skin from peppers and finely chop.

  2. Heat an oven safe pan (with a cover) over medium temperature.  Add in butter, once melted add in red bell peppers and jalapeno pepper and cook for 5 minutes.

  3. Add corn kernels and poblano pepper to the pan and stir together using a wooden spoon or spatula.  Season with salt and pepper.  Cook for 5 minutes.  

  4. Stir in sour cream or crème fraîche, cover and reduce temperature to medium-low for 15 minutes.  

  5. Before you serve top with Cotija cheese and fresh parsley.

    To keep warm:  Cover and place in the oven on a warm temperature until ready to serve.

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