← Nouns Cooking · Mexican

Ingredients

• 6 poblano chillies (about 700 g)
• 1 tbsp Butter
• 1 tbsp Vegetable oil
• 1 white onion, thinly sliced
• 2 cloves Garlic, chopped
• 200 g sweetcorn kernels (fresh, frozen or tinned)
• 250 ml Mexican crema or sour cream
• 60 ml vegetable stock or water
• 100 g Oaxaca or mozzarella cheese, torn or grated (optional)
• ½ tsp salt, plus more to taste
• 12 warm corn tortillas, to serve

Method

1. Char the poblanos directly over a gas flame, on a grill or under a very hot grill, turning, for 8–10 min until blackened and blistered all over.
2. Put them in a bowl, cover with a plate and leave to steam for 10 min. Rub off the skins (do not rinse them, or you lose flavour), pull out the stems and seeds and cut into thin strips (rajas).
3. Melt the butter with the oil in a frying pan over medium heat. Cook the onion for 6–8 min until soft and lightly golden, then add the garlic for 1 minute.
4. Add the corn and cook for 3 min, then stir in the poblano strips.
5. Pour in the crema and stock, season with salt and simmer gently for 3–5 min until creamy and slightly thickened. Scatter over the cheese, cover for a minute to melt, and serve with warm tortillas.

Tips

• Poblanos vary in heat; taste a strip before adding them all, and wear gloves if your skin is sensitive.
• Delicious as a side to grilled meat, spooned over rice, or as a taco filling with crumbled queso fresco.

Sources

Written in our own words after cross-checking these recipes:

¡Hola! Jalapeño Maricruz Avalos