Ingredients Jump to Instructions ↓

  1. 1/4 cup 49g / 1.7oz Butter

  2. 1/2 cup 31g / 1.1oz Onion - finely chopped (medium)

  3. 1 Garlic - peeled and chopped

  4. 5 Chiles poblanos - roasted and 4 cups 250g / 8.8oz Corn -

  5. 1/4 lb 113g / 4oz Mild cheddar cheese - diced

  6. 1 teaspoon 5ml Salt

  7. 1 Sour cream - see recipe

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Again, there are so many variations of corn-chile-cream dishes that it is hard to know just which recipe to choose. For a change, the chiles could be left whole, stuffed with corn and cheese, and cooked in cream. But this combination is delicious any way. This is a very rich dish, and is very good served as a separate course with hot tortillas. It is best eaten right after it's cooked, as the cheese gets tough when reheated. Preheat the oven to 350F. Melt the butter and cook the onion and garlic, without browning, until they are soft. Cut the chiles into rajas (strips), add them to the pan, and cook them, covered, 8 minutes. Add the corn, cheese, and salt to the chile mixture. Cover tightly with foil or a lid and let it bake for 20 minutes for frozen corn. If you use fresh corn, cook for 40 minutes, adding the cheese after the first 20 minutes of cooking time. Serve the vegetables hot, with the sour cream. Recipe by: "The Cuisines of Mexico" by Diana Kennedy


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