Poblano and pasilla chilies are abundant in the farmers markets right now, and I love to combine them with fresh corn for a side dish.
2 teaspoons olive oil
2 pasilla chilies, seeded and cut into ¼-inch dice
1 medium yellow onion, in ¼-inch dice
½ teaspoon salt
1-1/2 cups corn whole kernel corn, either fresh cut off the cob, or frozen
¼ cup heavy cream
pepper, to taste
In large skillet, heat olive oil over medium-high heat. Add chilies, onion and salt. Cook until chilies and onion begin to soften. Stir in corn, cook 5 minutes longer. Add heavy cream, and stir to coat. Season with pepper. Serves 6.
I love to serve this as a side for fish tacos, and there is still great halibut in the market!