Ingredients

• 4 poblanos peppers
• 2 tablespoons vegetable oil , divided
• 1 ear fresh corn , kernels cut off
• 1 tablespoon butter
• 1 small onion , sliced
• 2 teaspoons chicken bouillon granules
• 0.5 cups heavy whipping cream
• 4.5 ounces Mexican Manchego cheese , grated

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place poblano peppers onto the prepared baking sheet; brush with 1 tablespoon vegetable oil. Roast in the preheated oven for 20 minutes, then flip and continue roasting until the skin is charred and the flesh is soft, about 20 more minutes.
3. 3 Transfer roasted peppers to a bowl and cover with plastic wrap; steam for 10 to 15 minutes.
4. 4 Bring a pot of water to a boil; add corn kernels and cook until soft, about 10 minutes. Drain.
5. 5 Remove peppers from bowl, peel and discard the skins, and remove seeds and stems. Cut peppers into strips.
6. 6 Heat butter and remaining 1 tablespoon vegetable oil in a saucepan over medium heat; add onion. Cook and stir until soft, 5 to 10 minutes. Add pepper strips, corn, and bouillon granules; cook for 3 minutes. Reduce heat to medium-low and stir in cream and Manchego cheese; simmer until cheese melts, about 5 minutes.

Nutrition per serving