(WORT) — Sara’s Table is a weekly show where I invite you to share what’s on my table. I’m not a trained chef. I just like to cook, eat and drink well with good friends. Come join me.
— Sara McKinnon
2 tablespoons vegetable oil
1 small white onion, diced
1 jalapeño pepper, seeded and stemmed, finely chopped
1 poblano pepper seeded and stemmed, finely chopped
1 to 2 medium cloves garlic, minced
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels) or 1 package of frozen sweet corn
Mexican crema or mayonnaise
Cotija cheese, finely crumbled (feta cheese is a good substitute)
Cilantro leaves, finely chopped
Fresh lime juice
Chili powder to taste
Heat oil in a large non-stick skillet or wok over high heat. Add onion, jalapeño, poblano, and garlic and cook until onion is translucent. Add corn kernels to onion mixture, season to taste with salt, cook for about 10 minutes total. Transfer corn mixture into small cups and garnish to taste with the following ingredients to taste: crema or mayonnaise, cheese, cilantro, lime juice, and chili powder. Serve immediately.