Ingredients
- 3 tablespoon vegetable oil
- 1 tablespoon medium white onion, thinly sliced
- 2 cup fresh corn kernels (from 2 ears)
- 6 cup poblano chiles, charred, peeled, stemmed, seeded, and cut into strips
- 1/4 cup heavy cream
- 1/4 cup mexican crema or crème fraiche
- 1/2 cup shredded oaxaca cheese or mozzarella cheese
Preparation
Baking Directions:
Heat the oil in a large, heavy skillet over medium heat.
Add the onion and sauté for 5 minutes, or until translucent.
Add the corn kernels and cook for an additional 3 minutes.
Add the chile strips (rajas) to the corn mixture and cook for 5 minutes, or until the corn is tender.
Add the heavy cream and crema and cook for 8 minutes, or until bubbling.
Add the cheese and stir until melted and smooth.
Season the rajas to taste with salt and pepper.
Serve hot.
(The rajas can be made 1 day ahead.
Cool, cover, and refrigerate.
Stir over medium heat until hot before serving.)
