Tired of just plain corn with butter? Sauteed corn is such a quick and easy side dish. Saute garlic, peppers, onions and corn and just like that you have a different side dish. Sometimes I will add tomatoes or even some avocado at the end to change it up a bit. Recently I started adding this roasted poblano cream sauce to it. Its such a great addition to the sweet corn, adding a little spice and creaminess to it. If you like the sauce serve it with grilled chicken, steak or salmon. Heck you can even use it as a pasta sauce!!
Sauteed Corn
2 T of grapeseed or avocado oil
½ each red pepper, diced
2 cloves garlic, minced
½ each red onion- diced (I like grilling them first but you don’t need to do that)
1- 16 oz bag of frozen corn
*diced serrano pepper, if you like it spicier- amount will depend on the heat from the pepper and your palate
Salt to taste
1 cup of Roasted Poblano Cream Sauce- recipe below
-In saucepan heat oil. Sauté peppers, garlic and red onion if not previously grilled. Sauté until just tender.
-Add corn, and grilled onion and season with salt. You can stop at this point if you would rather not have the cream sauce. If you like the roasted poblanos you can also just dice them and add them to the sauté.
-Add about 1 cup of cream sauce and just bring to a simmer. Adjust with salt if needed.
Serve hot.
Roasted Poblano Cream Sauce
This recipe is really versatile. You can use it for the corn sauté, or use it for a nice sauce for grilled chicken, pork chop, steak or salmon.
2 poblano peppers, roasted
1 jar of Mexican Crema
1 lime, juiced
salt
-Clean the skin off the peppers, remove seeds and dice
-In a small combine the cream and peppers. I prefer to blend with an immersion blender but a regular one will work as well. Once blended add lemon juice and season with salt. I occasionally will add an avocado to the mix if I feel that it’s a little too spicy. Makes it even creamier!!
