Photo: Stuffed Poblanos With Roasted Corn Recipe
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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By zxGriffin
on September 10, 2012
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I made this just as the recipe calls for. Seasoning is spot on, use a good amount of salt when roasting both the Poblanos and Corn. Another good tip of this recipe was milking the cobs with the back of your chefs knife. It left a beautiful strong creamy corn flavor. The only thing I did different was my local store I was at didnt have crema or Creme Fr. , So I bought Philly Cream cheese Santa Fe Cooking cream which I found the texture to be very similar and it added a bite. I used 4 stalks of Sweet White corn- Monterrey Jack on top- which I Think was a good idea since I was pairing this side dish with Shredded Chicken Mole tacos which had more bitter chocolate notes. A few chunks of Avocado and its the perfect side dish or even tapas if you use your imagination. Thanks FN!
By Carolina Girl99
Apex, NC
on August 31, 2012
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I used Trader Joe's frozen roasted corn, a shallot in place of chives, and shredded mexican blend instead of cotija cheese. It was simple to make and a flavorful side dish.
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