Mexican-Inspired
Skillet Corn and Poblano Queso
Charred corn and roasted poblano peppers fold into a stovetop cheese sauce for a shareable vegetarian skillet. Scoop with tortilla chips or spoon over rice.
- Prep
- 12 min
- Cook
- 18 min
- Total
- 30 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- Poblanos give mild heat without overwhelming the cheese.
- Fresh corn adds sweetness and texture in every scoop.
- The skillet stays warm on the table for sharing.
- It doubles as a dip or a quick rice topping.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Melt butter in a large skillet over medium heat; cook onion and poblanos 6 minutes until softened.
- 2
Add corn and garlic; cook 3 minutes until corn browns lightly at the edges.
- 3
Sprinkle flour over the vegetables and stir 1 minute.
- 4
Pour in milk and cumin; simmer 2 minutes until slightly thick.
- 5
Reduce heat to low and stir in Monterey Jack and cream cheese until fully melted and smooth.
- 6
Season with salt, top with cilantro, and serve immediately from the skillet.
Pro tips
- Shred cheese from a block so it melts without graininess.
- Keep heat low once cheese goes in to avoid separating.
- Char the corn a bit longer for deeper flavor if using frozen.
Easy substitutions
- Monterey Jack
- pepper jack or mild cheddar
- poblano peppers
- anaheim or green bell peppers
- milk
- evaporated milk for extra richness
Storage and reheating
Storage
Refrigerate leftovers in a sealed container up to 3 days.
Reheating
Warm gently on the stovetop with a splash of milk, stirring constantly.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 290
- Protein
- 12 g
- Carbs
- 16 g
- Fat
- 20 g
- Fiber
- 2 g
Moderate · Stovetop · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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