Categories: Mexican, Vegetables
Yield: 6 servings

1/4 c Butter
1/2 md Onion; finely chopped
1 Cl Garlic; peeled and choppe
5 Chiles poblanos; roasted and
4 c Corn; *
1/4 lb Mild cheddar cheese; in smal
1 ts Salt
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.

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