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Roasted poblano pepper strips simmered in a velvety cream sauce with corn and onions. This beloved vegetarian comfort food is a classic family side dish bursting with smoky, creamy flavors.
Roast the poblano peppers directly over a gas flame or under the broiler, turning with tongs until the skins are blackened and blistered on all sides, about 5-7 minutes.
Place the roasted peppers in a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes, then peel off the skins, remove stems and seeds, and slice the peppers into 1/2-inch strips.
Slice the onion into thin strips. In a large skillet over medium heat, melt the butter and olive oil together until foaming.
Add the onion strips to the skillet and sauté, stirring frequently, until translucent and just beginning to caramelize, about 5 minutes. Add the corn kernels and cook for 2 minutes longer.
Add the roasted poblano strips to the skillet with the sautéed vegetables. Stir in the salt and black pepper, then reduce heat to low.
Pour the crema evenly over the vegetables and gently fold to combine, being careful to not break up the vegetables. Simmer on low heat for 5 minutes until the sauce is heated through and slightly thickened.
Remove from heat and sprinkle with queso fresco or feta cheese right before serving. Serve hot as a side dish or taco filling.
