Olive oil Chopped potatoes Roasted poblano peppers Onion diced Queso fresco Milk Frozen corn Corn starch Water
Heat oil over medium heat and add potatoes. Cook for 5 minutes. Add the onion and roasted poblano pepper. Cook for 1 minute before adding the queso fresco and milk.
Add the frozen sweet corn and stir to combine. Save yourself time and use frozen corn or a drained can of corn.
Dilute the cornstarch with water and pour the mixture into the pot. Cook for 8 minutes.
Warm, cozy, and soothing. Serve this lovely dish with warm flour tortillas or bolillo bread.