Ingredients
2 tablespoons butter
1 small red onion, diced, about 1/2 cup
1 large red bell pepper, diced, about 3/4 cup
Salt and pepper
Cayenne or finely minced red jalapeño, optional
Kernels from 6 ears corn, about 3 cups
2 poblano chiles, roasted, peeled, seeded and cut into 1/4-inch strips
2 scallions, thinly sliced
1/2 cup crème fraîche
1 or 2 limes, cut in half.
Preparation
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 jalapeño, if using.
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.
Stir in the scallions, then the crème fraîche and allow it to heat through. Taste for seasoning, and give the corn a good squeeze of lime.
