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Creamy corn and pepper relish

  • Preparation Time35 mins
  • Cooking Time4 mins
  • DifficultyMedium
6 cobs fresh corn, shucked or 800g tinned corn
1 red pepper
1 large poblano pepper
2 tbsp olive oil
3 cloves garlic, minced
1 medium onion, diced
1 yellow pepper, diced
1 orange pepper, diced
4 Roma tomatoes, diced
30 to 60g cream cheese
60ml milk or double cream
Salt and freshly ground black pepper
1) Heat griddle to medium.

2) Place corn in foil, sprinkle with water, wrap and put on the griddle, with the red and poblano peppers. Char the peppers, remove, peel and dice for relish. Remove the corn to a cutting board, cut off the kernels and reserve in a medium bowl.

3) Add oil to a large skillet and saute the garlic and onion. Saute for a minute, then add the roasted and fresh peppers, tomatoes, and corn heat for another quick minute. Add cream cheese and stir in milk very slowly until the cream cheese is melted and the mixture is smooth. Pour into a serving bowl, fold in coriander and season with salt and pepper, to taste. Serve garnished with chives.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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