These stuffed peppers are creamy, spicy, tangy, and delicious!
On Sundays, I usually try to make it to the farmers’ market near me. It’s a small one, but they have great produce, and I always feel better about bringing my business there than the supermarket. Yesterday I was up in San Francisco for the day and ended up going to the farmers’ market at Fort Mason! It’s much bigger than the one I normally go to, and I loved exploring all of the booths there (and yes, I stopped and did a cider tasting at the cider booth).
I made it home with two full bags of fresh produce, including this amazing corn! I’ve been wanting to make something with corn since I had a delicious corn dip at a Mexican restaurant a few weeks back – so I cooked this up with other ingredients I already had in my kitchen!
- 2 poblano peppers
- 2 ears of corn
- 1/4 cup greek yogurt
- 2 tbsp avocado oil
- 1 tsp lime juice
- 1 tsp tajin
- Cilantro for garnish
- Preheat the oven to broil.
- Cut the poblano peppers in half and remove the seeds and pith.
- Place, skin side up, on a baking sheet and broil for 5-6 minutes, until the skin is charred.
- Heat the avocado oil in a cast iron skillet (a normal skillet works too if you don’t have cast iron) over medium-high heat.
- Working over a bowl, shave the corn off the ears with a knife.
- Add the corn to the skillet and cook until there are lots of browned pieces (about 8-9 minutes).
- Transfer the cooked corn to a bowl and add greek yogurt, tajin, and lime juice. Stir to combine.
- Flip the poblano peppers over on their tray so the cut side is facing up, and fill with the corn mixture.
- Garnish with cilantro (and hot sauce if you’re into that sort of thing) and serve.