Green Corn Sauce

• 2 fresh Anaheim or Slim Jim chiles
• 1 fresh poblano chile
• 2 teaspoons olive oil
• 3/4 cup fresh or thawed frozen corn kernels
• 1/4 cup finely chopped onion
• 1 cup chicken stock or canned low-sodium broth
• 2 tablespoons minced fresh cilantro
• Salt and freshly ground pepper
• 2 tablespoons cold unsalted butter, cut into small pieces

1. Roast the Anaheim and poblano chiles over a gas flame or under a broiler, turning often, until charred all over.
2. Put the chiles in a bowl, cover with plastic wrap, and let steam for 5 minutes.
3. Peel the charred skin, allowing the juices to fall into the bowl.
4. Discard the cores, ribs and seeds, coarsely chop the chiles and transfer to a small bowl.
5. Strain the chile juices over the chopped chiles.
6. Heat the olive oil in a medium nonreactive saucepan.
7. Add 1/2 cup of the corn kernels and the chopped onion and cook over moderate heat, stirring occasionally, until the onion is wilted, about 4 minutes.
8. Add the chicken stock to the pan and raise the heat to high.
9. Boil until the liquid is reduced by half, about 5 minutes.
10. Stir in the roasted chiles with their juices and the cilantro and season with salt and pepper.
11. Transfer the mixture to a blender or food processor and puree until smooth.
12. Return the sauce to the saucepan and add the remaining 1/4 cup corn kernels.
13. Bring the corn sauce to a simmer over low heat and whisk in the butter until incorporated; do not let the sauce boil.
14. Remove from the heat and season with salt and pepper.

fresh anaheim, poblano chile, olive oil, corn kernels, onion, chicken stock, fresh cilantro, salt, cold unsalted butter

Taken from www.foodandwine.com/recipes/green-corn-sauce (may not work)