Stuffed chiles—a.k.a. chiles rellenos—are only as good as their stuffing. These are made with corn, cheese, and crema, combining sweet and salty with some mild heat. But dare to experiment by adding mushrooms, ground meat, or chorizo to the filling for a heartier version. This eye-catching appetizer also makes for a great side dish.

　　

Ingredients

serves 6

　　6 poblano chiles

　　Kernels from 5 ears fresh corn, or 3 cups frozen corn, defrosted

　　2 tablespoons olive oil

　　1 red onion, chopped

　　2 cloves garlic, finely chopped

　　1/2 teaspoon salt, plus more as needed

　　Black pepper

　　2 cups (8 ounces) shredded Monterey Jack cheese

　　1/2 cup Mexican crema, homemade (page 102) or store-bought

　　

Roast and Prepare the Poblanos

Step 1

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.

　　

Step 2

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 don’t have a plastic bag, place the chiles in a bowl and cover tightly with aluminum foil or plastic wrap.

　　

Step 3

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.

　　

Sauté the Corn Mixture

Step 4

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 sauté pan set over medium-high heat. When the oil is hot, add the onion and garlic and sauté 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.

　　

Stuff, Bake, and Broil the Poblanos

Step 5

Preheat the oven to 375°F.

　　

Step 6

Stuff 1/2 cup of the sautéed 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. It’s 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.

　　

Step 7

Bake for 10 minutes. Then broil for 5 minutes, or until the cheese turns golden brown and bubbly.

　　

Serve

Step 8

Serve warm in the baking dish or transfer to a serving platter.

　　

Cooking Notes

Step 9

INGREDIENTS

　　

Step 10

Poblano Chiles

　　

Step 11

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.

　　

Step 12

Frozen Corn

　　

Step 13

If you are using frozen corn, measure the amount needed before defrosting.

　　

Step 14

Mexican Crema

　　

Step 15

Do not substitute sour cream for the crema in this recipe because sour cream tends to separate when baked. A suitable substitute would be crème fraîche.

　　

Step 16

TECHNIQUE

　　

Step 17

Removing Corn Kernels

　　

Step 18

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 chef’s 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.

　　

Step 19

ADVANCE PREPARATION

　　

Step 20

The chiles can be roasted a day in advance and kept covered in the refrigerator. The corn mixture also can be sautéed ahead of time. The chiles can be assembled a few hours in advance, but should be baked just before serving.

　　Reprinted with permission from Simply Mexican by Lourdes Castro, © April 2009 Ten Speed Press. Buy the full book at Amazon or Bookshop.