Mexican Style Cream Corn
3 tablespoon butter
2 Poblano Chiles
1 tomato ; chopped
1 pk frozen corn ; thawed (Of course, fresh would be even better!)
1/4 teaspoon pepper
1/2 cup milk
1/2 pound cream cheese – cubed
Roast the poblanos over flame until completely blackened. Place in plastic bag, seal and allow to steam for about 15 minutes in their own heat. Remove blackened skins, seeds, and veiny membranes, and discard. Cut chiles into strips. Set aside.
Melt the butter and saute the onion and garlic until the onion is soft. Add the chiles and tomatoes to the onions. Cook for a few minutes to soften. Add the corn, and season with black pepper.
Reduce the heat to simmer and add the milk and the cream cheese pieces. Stir to melt the cheese and blend. Continue to cook for about 5 minutes. Serve immediately.