Man, ever since I had this in Mexico a few weeks ago i have had to make it on a weekly basis, this stuff just plain rocks, very easy to make and goes great with just tortillas or even better, slathered on some good carne asada tacos. Thanks to Jill at Tailhunter for letting me know the name of the dish.
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.
Try it, you'll like it
Oh, and it goes great with a cold Pacifico Beer.......or three
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