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Barbecue, Sides | |
| 2 tablespoons butter 1 small red onion, diced, about � cup 1 large red bell pepper, diced, about � cup Salt and pepper Cayenne or finely minced red jalape�o, optional Kernels from 6 ears corn, about 3 cups (can grill first) 2 poblano chiles, roasted, peeled, seeded and cut into �-inch strips 2 scallions, thinly sliced � cup creme fraiche (or Philadelphia cooking creme) 1 or 2 limes, cut in half | |
| If grilling corn do it first and let it cool. 1. Melt the butter in a large skillet over medium heat. Add the onion and bell pepper, season with salt and pepper, and stir-fry for 2 to 3 minutes, until the onion is translucent. Add a pinch of cayenne or a little minced jalape�o, if using. 2. Add the corn kernels and poblano strips, season again and continue to cook, stirring occasionally, until the corn is cooked and tender, about 5 minutes (if already grilled, 2 minutes). 3. Stir in the scallions, then the creme fraiche and allow it to heat through. Taste for seasoning, and give the corn a good squeeze of lime. | |
Excellent | |
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