Stuffed Poblanos With Roasted Corn

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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!

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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.