Don't let the name fool you, this is hardly the heavy creamed corn people are so familiar with. We grate 2 of the cobs to release the "milk", and only add a tablespoon of cream. All of these ingredients are available at the farmer's market, so we encourage you to use local sources. Local butter will had a whole new dimension to your cooking. Serve this side dish with fresh lobster, or any other fresh fish available to you.

2 T local butter
¼ red onion, small dice
1 poblano pepper
6 ears of fresh corn
1-2 tablespoons heavy cream (optional, see below)
1 handful fresh cilantro

Heat the oven to 400ºF. Roast the poblano pepper on a baking sheet for about 20 minutes. Remove from the oven and place in a bowl covered with a towel. After about 10 minutes, or when cool enough to handle, peel away the skin. Remove the stem, split open, and remove the seeds. Slice the poblano into small dice.
Meanwhile, shuck the corn and remove the silk. Cut the kernels off 4 of the ears, and grate the remaining two. To safely cut the kernels from the cobs, lay the cobs horizontally flat on a cutting board, and then slice each strip, rotating around the whole cob.
Heat up a large sauté pan with the butter. Add the red onion and sweat until translucent and cooked through. Season with some salt. Add the poblano peppers and keep stirring. Add all of the corn and stir. Add the heavy cream if using, and lightly simmer until thick. Season with salt to taste (and whatever other spice entices you).
Chop up the fresh cilantro and stir into the corn before serving.

Serves 4-6 as a side dish.

Notes: Most farmers markets have poblano peppers available, but if you cannot find them, use red peppers instead.
If you do not want to use heavy cream, slice the kernels off 3 and grate 3. That way you will have more “milk” from the corn.