Creamy Corn and Pepper Relish Recipe

Name: Creamy Corn and Pepper Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cobs fresh corn, shucked or (28-ounce) can corn; 1 red pepper; 1 large poblano pepper (poblanos are called pasillas in California and the Southwest); 2 tablespoons olive oil; 3 cloves garlic, minced; 1 medium onion, diced; 1 yellow pepper, diced; 1 orange pepper, diced; 4 Roma tomatoes, diced; 1 to 2 ounces cream cheese; 1/4 cup milk or cream; Salt and freshly ground black pepper; 1 bunch fresh cilantro leaves, chopped; 1 bunch fresh chives, chopped

Servings: persons

6 cobs fresh corn, shucked or (28-ounce) can corn
1 red pepper
1 large poblano pepper (poblanos are called pasillas in California and the Southwest)
2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, diced
1 yellow pepper, diced
1 orange pepper, diced
4 Roma tomatoes, diced
1 to 2 ounces cream cheese
1/4 cup milk or cream
Salt and freshly ground black pepper
1 bunch fresh cilantro leaves, chopped
1 bunch fresh chives, chopped

1
Heat grill to medium.
2
Place corn in foil, sprinkle with water, wrap and put on the grill, with the red and pablano peppers.
3
Char the peppers, remove, peel and dice for relish.
4
Remove the corn to a cutting board, cut off the kernels and reserve in a medium bowl.
5
Add oil to a large skillet and saute the garlic and onion.
6
Saute for a minute, then add the roasted and fresh peppers, tomatoes, and corn heat for another quick minute.
7
Add cream cheese and stir in milk very slowly until the cream cheese is melted and the mixture is smooth.
8
Pour into a serving bowl, fold in cilantro and season with salt and pepper, to taste.
9
Serve garnished with chives.
10
A viewer, who may not be a professional cook, provided this recipe.
11
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 cobs fresh corn, shucked or (28-ounce) can corn, 1 red pepper, 1 large poblano pepper (poblanos are called pasillas in California and the Southwest), 2 tablespoons olive oil, and more.

Yes, Creamy Corn and Pepper Relish falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Corn and Pepper Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions