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Sides, Mexican | |
| 6 fresh poblano chiles* (or canned, peeled) 3 tablespoons vegetable oil 1 medium white onion, thinly sliced 2 ears corn, kernels removed 1/4 cup heavy cream 1/4 cup Mexican crema or creme fraiche 1/2 cup, shredded Monterrey jack cheese Kosher salt and fresh ground black pepper | |
| Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes. Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside. Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste. Transfer to a serving dish and serve. | |
Excellent | |
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