Stuffed Poblanos With Roasted Corn
Serves: 3
Terry Wiza
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
6 small
Poblano Chiles2 tbsps
Vegetable Oil1 tsp
Ground Cumin1 cup
Crema1 cup
Cilantro (chopped fresh)1 cup
Cotija Cheese (crumbled)Directions:
1
Preheat the oven to 450 degrees F
2
Put the poblanos on a baking sheet and toss with 1 tablespoon vegetable oil, 1/2 teaspoon cumin and 1/2 teaspoon salt
3
Roast until they begin to brown and soften, about 20 minutes
4
Meanwhile, put the corn on another baking sheet, brush with the remaining 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon cumin
5
Roast until slightly golden, 15 minutes; turn, add the scallions and roast 15 more minutes
6
Let cool
7
Cut a 2-inch slit lengthwise into each pepper, remove the seeds and open the peppers slightly
8
(Peel the skin, if desired
9
) Remove the corn kernels from the cob; add to a bowl along with the scallions, then scrape in the milk from the cobs using the back of a knife
10
Stir in the crema, cilantro, and the lime zest and juice
11
Season with salt
12
Spoon the corn mixture into the peppers
13
Sprinkle the filling with cotija cheese
14
Return the peppers to the oven and bake until the cheese is slightly golden, about 8 minutes
15
Photograph by Con Poulos