Stuffed Poblanos With Roasted Corn
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 205 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 17 milligrams
- Sodium
- 300 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 4 grams
- Protein
- 6 grams
- Sugar
- 6 grams
- Total: 1 hr
- Prep: 10 min
- Cook: 50 min
Ingredients
6 small poblano chiles
2 tablespoons vegetable oil
1 teaspoon ground cumin
Kosher salt
4 ears corn, shucked
1 large bunch scallions, roughly chopped
1/4 cup crema or creme fraeche
1/4 cup chopped fresh cilantro
Grated zest of 1/2 lime, plus the juice of 1 lime
1/2 cup crumbled cotija cheese
Directions
- Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and toss with 1 tablespoon vegetable oil, 1/2 teaspoon cumin and 1/2 teaspoon salt. Roast until they begin to brown and soften, about 20 minutes.
- Meanwhile, put the corn on another baking sheet, brush with the remaining 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon cumin. Roast until slightly golden, 15 minutes; turn, add the scallions and roast 15 more minutes. Let cool.
- Cut a 2-inch slit lengthwise into each pepper, remove the seeds and open the peppers slightly. (Peel the skin, if desired.)
- Remove the corn kernels from the cob; add to a bowl along with the scallions, then scrape in the milk from the cobs using the back of a knife. Stir in the crema, cilantro, and the lime zest and juice. Season with salt.
- Spoon the corn mixture into the peppers. Sprinkle the filling with cotija cheese. Return the peppers to the oven and bake until the cheese is slightly golden, about 8 minutes.