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Ingredients:
4 Poblano Peppers
1 small onion, diced
1/2 cup canned sweet corn
1/2 cup sour cream
Salt
Pepper

Procedure:
Julienne the peppers making sure to remove seeds and stems.
In a wok or pan, heat about 1 teaspoon of cooking oil at medium heat.
Throw in the poblanos with a pinch of salt and pepper and stir occasionally until they soften.
Add the onion. Stir until the onion is cooked and begins to caramelize.
Add the corn and stir for another minute.
Pour the sour cream into wok and at a boiling point lower the heat to minimum.
Do a taste test for salt and add more if needed. If you find it too salty, add some extra sour cream.
Simmer for about 3 minutes.

Tip: This is a very nice side dish you can serve with any Mexican entree, such as skirt steak, fajitas or other meat platter. Serve with Mexican Rice and refried beans as well.

Enjoy!