Creamed Corn with Poblano Peppers
4 ears of corn
½ of a small onion finely diced
1 poblano pepper, diced
1/4 cup heavy whipping cream
1/3 cup fat free half and half
1/3 cup parmesan cheese
1 tablespoon butter
Salt and freshly ground pepper to taste.
Using a sharp knife, cut down the ears of corn to remove the kernels. In a medium chef’s pan, cook onions in butter until they begin to caramelize, about 8 minutes. Add remaining ingredients and cook stirring constantly until sauce begins to thicken 6-8 minutes.