Chiles Stuffed with Corn & Crema

Name: Chiles Stuffed with Corn & Crema
Yield: serves 6
Ingredients: 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

December 9, 2011

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.

Recipe notes

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