However you eat them… they are crazy good, and they are a big hit whenever I serve them.
My version is adapted from Marcela Valladolid’s. You can see her's here.
- 6 fresh poblano chiles (they are sometimes called pasilla)
- 1 tablespoons vegetable oil
- 1 tablespoon butter
- 1 large white onion thinly sliced
- 4 ears fresh corn
- 1/2cup heavy cream
- 1/2 cup sour cream
- 1 cup, shredded Monterrey jack cheese
- salt and fresh ground black pepper to taste
Take your ears of fresh corn and cut the kernels off with a sharp knife. A tip Marcela gave was to cut the corn on top of a clean dish towel. It keeps the kernels from bouncing everywhere, and when you’re done, you can just pick up the towel and sort of pour the kernels where you need them….
… in this case on a hot griddle or large skillet that has a little oil or butter on it. Mix the kernels around to get them coated and then let them sit without stirring for a few minutes over medium high heat. You want them to caramelize a little bit. Stir every so often until they’ve achieves that “roasted corn” look. Set aside.
Peel the onion and slice in half. Slice each half in thin strips. In another skillet over medium high heat, add the vegetable oil and the butter. Sautee the onion for about 5 minutes. Add the corn and cook another minute of two.
Add the poblano strips and stir. Cook an additional minute or so, then add the heavy cream and sour cream (you can also use creme fraiche or Mexican Crema if you can find it). Stir and cook until bubbling. Add the Jack cheese and stir until smooth. Add salt and pepper and serve.
Oh so yummy! Enjoy!