Chiles Stuffed With Corn Crema Recipes

ROASTED PASILLA PEPPERS WITH CORN AND COTIJA

Steps:

• Roast the peppers over a flame or in a dry skillet, turning with tongs as needed, until charred all over. Put roasted peppers in a plastic bag and let sit until skin rubs off easily; remove skin. Cut a slit in 1 side of each pepper to create a pocket; pull out ribs and seeds. Set peppers aside.
• In a frying pan, melt butter and add corn, green onions, and oregano. Saute until onions are soft and corn is cooked (about 5 minutes). Stir in crema and cotija, then season, to taste, with salt and pepper. Add shrimp to mixture, if using, and spoon filling evenly into peppers.
• Wrap peppers in foil and place in the embers of a burnt-down fire to warm through (about 15 minutes). Or, arrange peppers in a baking dish, cover with foil, and bake in a preheated 350 degree oven about 15 minutes.

CHILES STUFFED WITH CORN & CREMA

Steps:

• 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 don't 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 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.
• Preheat the oven to 375°F.
• 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.
• 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 crème fraîche.
• 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 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.
• ADVANCE PREPARATION
• 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.

STUFFED POBLANOS WITH ROASTED CORN

Steps:

• Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and toss with 1 tablespoon vegetable oil, 1/2 teaspoon cumin and 1/2 teaspoon salt. Roast until they begin to brown and soften, about 20 minutes.
• 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. Roast until slightly golden, 15 minutes; turn, add the scallions and roast 15 more minutes. Let cool.
• Cut a 2-inch slit lengthwise into each pepper, remove the seeds and open the peppers slightly. (Peel the skin, if desired.)
• 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. Stir in the crema, cilantro, and the lime zest and juice. Season with salt.
• Spoon the corn mixture into the peppers. Sprinkle the filling with cotija cheese. Return the peppers to the oven and bake until the cheese is slightly golden, about 8 minutes.

CHARRED CORN WITH LIME, CHILE & CREMA

Steps:

• Place the corn in a large stockpot, bowl, or any container large enough to hold all the ears of corn and fill it with water. (The corn must be submerged under water so make sure your container is large enough.) If you don't have a sufficiently large container, use your kitchen sink.
• Allow the corn to soak for 20 minutes. Remove from the container, shake off the excess water, and tightly squeeze the husks against the kernels of corn.
• Heat an outdoor grill to medium-high. Place the corn on the rack and grill for 10 minutes. Turn the corn over and grill for another 10 minutes. Remove from the grill and let sit for 5 minutes.
• Take the grilled ears of corn and pull back the husks, exposing the kernels.
• Place a sheet of aluminum foil on one side of the hot grill. Place the pulled back husks over the foil, allowing the exposed kernels to sit over the open grill. (This is done so the husks don't burn before the corn can char.)
• Allow the kernels to char for about 4 minutes per side, or until they become dark and golden brown on all sides.
• Brush or slather the corn with crema. I also like to dip lime wedges in cayenne pepper so that when they're squeezed over the corn, the heat and acid are evenly distributed. Do this by placing the cayenne pepper on a small dish and pressing one side of the lime wedge onto it. Make sure to leave a few wedges pepper-free for those who don't like it hot.
• Surprisingly, if you use all of the condiments, the corn does not need salt. However, since that is a matter of taste, you may want to place some on the table.
• INGREDIENTS
• Corn
• This recipe can be made with corn that has been husked, using aluminum foil as a substitute for the husk. Place an ear of corn in the center of a sheet of aluminum foil. Sprinkle with a small amount of water and wrap the foil around the corn. Cook as instructed in the recipe. To char the corn, simply remove and discard the foil.
• TECHNIQUES
• Removing Silks from Corn
• The silks are the thin strings found inside the husk. Since they are inedible, they need to be removed. To do so, gently pull back the husks halfway down the ear of corn and pull out the silks. It is fine if a few are left behind. Fold the husks back over the corn.
• Making the Corn in the Oven
• This recipe can be made easily in the oven. Soak the corn as instructed and preheat the oven to 400°F. Roast the corn on a baking sheet for 20 minutes. Then allow it to rest outside the oven for 5 minutes.
• Cover all of the husks with aluminum foil (so that they do not burn) and char the corn in the oven under the broiler.
• ADVANCE PREPARATION
• The corn can be soaked and grilled or roasted a few hours ahead of time and charred before serving.

BAKED CORN STUFFED CHILES RELLENOS

Steps:

• ADVANCE prep of the corn and peppers:.
• Preheat grill or broiler to high heat.
• Spray corn with nonstick spray and season to taste with salt and pepper; grill corn (or broil 4" from heat), turning every 2-3 minutes, for 12 minutes or until all kernels are browned.
• Let corn cool and when cool enough to handle, cut off kernels (you will need about 1 1/2 cups).
• Roast the chiles either on the grill or in the broiler, turning every 3 minutes (12 minutes total) or until all the skin is charred.
• Immediately pop the peppers into a large, clean paper bag and roll top to seal.
• Let bag sit 15 minutes- when you open the bag, the skins should have loosened up.
• Let peppers cool down enough to handle and peel off charred skins (while wearing plastic gloves to protect your hands).
• (All of the steps up to this point can be done in advance if needed).
• Preheat oven to 400°F.
• Set aside 6 of the peppers whole, then cut up the remaining 2 peppers, seeding them and cutting them into 1/4" pieces.
• Mix the 2 chopped peppers with the roasted corn.
• Get your bowl or roasted corn kernels and chopped peppers and mix in cheese, scallions, garlic,cilantro,and currants.
• Taste the mixture and add more salt and pepper if needed-it should be highly seasoned.
• Get your reserved 6 whole roasted and skinned chilies and cut a 2" long slit lengthwise making a chilie pouch.
• Scoop out the core and seeds (try not to tear the skin of the pepper), leaving the stem intact.
• Stuff each pepper with the corn mixture.
• Set flour in a shallow bowl, egg in another, cornmeal in a third bowl.
• Dip each chilie into the flour, then the egg, then the cornmeal and set on a nonstick baking sheet (or a baking sheet lined with foil and sprayed lightly with nonstick spray).
• Spray the tops of the stuffed chilies well with nonstick spray.
• Bake for 20 minutes or until golden and the filling is hot.
• Suggested garnishes: Fresh cilantro leaves, guacamole, salsa, and sour cream if desired.