Poblano Creamed Corn Omelets

This recipe makes 2 omelets with just the right amount of heat.

  • 30 min

    Step 1

    Sauté diced poblanos with garlic and onions. Add corn kernels cut from the cob and sauté over medium heat. Add cream and butter and bring to a simmer. Cook for about 10 minutes then remove from the pan and set aside. Make sure the pan is greased well, and then add in half of your eggs. Cook over medium heat until they have just set then add in half of the poblano corn mixture in the center to make one omelet. Continue to cook then transfer to a serving platter. Repeat for the second omelet.


  • Poblano Peppers
    2 seeded & diced
  • Garlic
    1 clove chopped
  • Onion
    1/4 cup diced
  • Corn
    1/2 cup
  • Heavy Cream
    1/4 cup
  • Eggs
    4 beaten
  • Butter
    2 TBS