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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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With all the beautiful, sweet corn this summer it just begs for new recipes! Created this one the other night and its already a fave....sweet, creamy, a good kick of heat and a touch of acid with the tomato. Great with grilled meats! Read more ! Ingredients:
3 large ears of corn, roasted, kernels cut from cob |
1 large poblano pepper, seeded, finely chopped |
2 cloves garlic, minced |
1/2 cup tomato, chopped |
2 green onions, sliced well into green |
1 tablespoon butter |
1 tablespoon olive oil |
4 ounces cheddar cheese, shredded |
1/4 cup sour cream |
jane's crazy salt, to taste |
Directions:
1. Heat oil & butter in skillet. Add corn, poblano, green onion and garlic. Stir over medium heat and cook until peppers and onion are tender. Add tomatoes and warm through
2. Season with Crazy salt and stir in cheese until melted. Add sour cream and stir until thoroughly combined.
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