Yield: 6 Servings
|½ medium||Onion; finely chopped|
|1||Cl Garlic; peeled and choppe|
|5||Chiles poblanos; roasted and|
|4 cups||Corn; *|
|¼ pounds||Mild cheddar cheese; in smal|
|Thick sour cream; see recipe|
Recipe by: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3 Again, there are so many variations of corn-chile-cream dishes that is is hard to know just which recipe to choose. For a change, the chiles could be left whole, stuffed with corn and cheese, and cooked in cream. But this combination is delicious any way.
This is a very rich dish, and is very good served as a separate course with hot tortillas. It is best eaten right after it's cooked, as the cheese gets tough when reheated.
Preheat the oven to 350 degrees F.
Melt the butter and cook the onion and garlic, without browning, until they are soft.
Cut the chiles into rajas (strips), add them to the pan, and cook them, covered, 8 minutes.
Add the corn, heese, and salt to the chile mixture. Cover tightly with foil or a lid and let it bake for 20 minutes for frozen corn. If you use fresh corn, cook for 40 minutes, adding the cheese after the first
20 minutes of cooking time.
Serve the vegetables hot, with the sour cream.