Chiles Stuffed with Corn & Crema - chiles

Method

• 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.
• This will take a few minutes over an open flame and about 10 minutes in a skillet.
• Remove the chiles from the heat and seal in a plastic bag for 5 minutes.
• This will create steam and allow the skins to separate from the flesh.
• If you dont have a plastic bag, place the chiles in a bowl and cover tightly with aluminum foil or plastic wrap.
• Peel away the skins.
• 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.
• Remove all the seeds and as much of the veins as you can, being careful not to rip the chile.
• Set aside.
• If you are using fresh corn, husk the corn, remove the silks, and slice the kernels from the cobs with a knife.
• Pour the oil into a large saute pan set over medium-high heat.
• When the oil is hot, add the onion and garlic and saute until the onion becomes translucent, about 2 minutes.
• 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.
• Set aside.
• Preheat the oven to 375F.
• Stuff 1/2 cup of the sauteed corn mixture into a chile.
• Top the corn with 1/4 cup shredded cheese, 1 1/2 tablespoons crema, and another 1 1/2 tablespoons shredded cheese.
• The chile should be fat and full.
• Place the stuffed chile, slit side up, in a baking dish and repeat with the remaining chiles.
• (The size and shape of the baking dish is not important, as long as the chiles are placed in a single layer.)
• Arrange the chiles side by side in the dish; they can be touching, if needed.
• 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.
• Bake for 10 minutes.
• Then broil for 5 minutes, or until the cheese turns golden brown and bubbly.
• Serve warm in the baking dish or transfer to a serving platter.
• INGREDIENTS
• Poblano Chiles
• There really is no substitute for the rich-tasting and slightly hot poblano chile.
• Resist using a bell pepper in its place because the flavor and color of the dish will not be the same.
• Frozen Corn
• If you are using frozen corn, measure the amount needed before defrosting.
• Mexican Crema
• Do not substitute sour cream for the crema in this recipe because sour cream tends to separate when baked.
• A suitable substitute would be creme fraiche.
• TECHNIQUE
• Removing Corn Kernels
• 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.
• You will need a large chefs knife.
• 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.
• To help avoid cutting into the cob, place your blade one kernel in from the edge.
• Rotate the ear of corn clockwise and repeat with the remaining three sides.
• ADVANCE PREPARATION
• The chiles can be roasted a day in advance and kept covered in the refrigerator.
• The corn mixture also can be sauteed ahead of time.
• The chiles can be assembled a few hours in advance, but should be baked just before serving.