Chiles Stuffed with Corn & Crema

• 6 poblano chiles
• Kernels from 5 ears fresh corn, or 3 cups frozen corn, defrosted
• 2 tablespoons olive oil
• 1 red onion, chopped
• 2 cloves garlic, finely chopped
• 1/2 teaspoon salt, plus more as needed
• Black pepper
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1/2 cup Mexican crema, homemade (page 102) or store-bought

1. Over an open flame of a gas stove or barbeque grill or in a dry cast-iron or nonstick skillet over high heat, roast the chiles until they are charred on all sides.
2. This will take a few minutes over an open flame and about 10 minutes in a skillet.
3. Remove the chiles from the heat and seal in a plastic bag for 5 minutes.
4. This will create steam and allow the skins to separate from the flesh.
5. If you dont have a plastic bag, place the chiles in a bowl and cover tightly with aluminum foil or plastic wrap.
6. Peel away the skins.
7. Cut a slit down one side of each roasted and peeled poblano chile, starting just under the stem and going all the way down to the tip.
8. Remove all the seeds and as much of the veins as you can, being careful not to rip the chile.
9. Set aside.
10. If you are using fresh corn, husk the corn, remove the silks, and slice the kernels from the cobs with a knife.
11. Pour the oil into a large saute pan set over medium-high heat.
12. When the oil is hot, add the onion and garlic and saute until the onion becomes translucent, about 2 minutes.
13. Add the corn kernels, season with the salt and pepper, and continue cooking for 5 minutes, or until the corn begins to just turn a golden brown color.
14. Set aside.
15. Preheat the oven to 375F.
16. Stuff 1/2 cup of the sauteed corn mixture into a chile.
17. Top the corn with 1/4 cup shredded cheese, 1 1/2 tablespoons crema, and another 1 1/2 tablespoons shredded cheese.
18. The chile should be fat and full.
19. Place the stuffed chile, slit side up, in a baking dish and repeat with the remaining chiles.
20. (The size and shape of the baking dish is not important, as long as the chiles are placed in a single layer.)
21. Arrange the chiles side by side in the dish; they can be touching, if needed.
22. Its a good idea to select a dish that you would be happy taking to the table, as the chiles are best eaten straight from the oven.
23. Bake for 10 minutes.
24. Then broil for 5 minutes, or until the cheese turns golden brown and bubbly.
25. Serve warm in the baking dish or transfer to a serving platter.
26. INGREDIENTS
27. Poblano Chiles
28. There really is no substitute for the rich-tasting and slightly hot poblano chile.
29. Resist using a bell pepper in its place because the flavor and color of the dish will not be the same.
30. Frozen Corn
31. If you are using frozen corn, measure the amount needed before defrosting.
32. Mexican Crema
33. Do not substitute sour cream for the crema in this recipe because sour cream tends to separate when baked.
34. A suitable substitute would be creme fraiche.
35. TECHNIQUE
36. Removing Corn Kernels
37. I find that the easiest way to do this is to work with the corn in a horizontal position and essentially slice four sides off of the ear of corn.
38. You will need a large chefs knife.
39. Place the corn on a cutting board lengthwise in front of you and position the tip of your knife blade on the top right side of the corn then slice off the entire right side.
40. To help avoid cutting into the cob, place your blade one kernel in from the edge.
41. Rotate the ear of corn clockwise and repeat with the remaining three sides.
42. ADVANCE PREPARATION
43. The chiles can be roasted a day in advance and kept covered in the refrigerator.
44. The corn mixture also can be sauteed ahead of time.
45. The chiles can be assembled a few hours in advance, but should be baked just before serving.

chiles, kernels, olive oil, red onion, garlic, salt, black pepper, shredded monterey jack cheese

Taken from www.epicurious.com/recipes/food/views/chiles-stuffed-with-corn-crema-380168 (may not work)