Stuffed Poblanos With Roasted Corn

Total Time:
1 hr
Prep:
10 min
Cook:
50 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 6 small poblano chiles
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground cumin
  • Kosher salt
  • 4 ears corn, shucked
  • 1 large bunch scallions, roughly chopped
  • 1/4 cup crema or creme fraeche
  • 1/4 cup chopped fresh cilantro
  • Grated zest of 1/2 lime, plus the juice of 1 lime
  • 1/2 cup crumbled cotija cheese
Directions
  • Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and toss with 1 tablespoon vegetable oil, 1/2 teaspoon cumin and 1/2 teaspoon salt. Roast until they begin to brown and soften, about 20 minutes.

  • Meanwhile, put the corn on another baking sheet, brush with the remaining 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon cumin. Roast until slightly golden, 15 minutes; turn, add the scallions and roast 15 more minutes. Let cool.

  • Cut a 2-inch slit lengthwise into each pepper, remove the seeds and open the peppers slightly. (Peel the skin, if desired.)

  • Remove the corn kernels from the cob; add to a bowl along with the scallions, then scrape in the milk from the cobs using the back of a knife. Stir in the crema, cilantro, and the lime zest and juice. Season with salt.

  • Spoon the corn mixture into the peppers. Sprinkle the filling with cotija cheese. Return the peppers to the oven and bake until the cheese is slightly golden, about 8 minutes.

  • Photograph by Con Poulos


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    This recipe is featured in:

    Cinco de Mayo