Creamed chilies are an almost daily staple on many Mexican tables. This recipe features milder poblanos, but you can go down the route of fire if you wish to. I actually think of this as a creamed corn dish with a touch of heat.
How do you use this? Suzen and I eat it as a side dish. But you can put this in tacos, topped grilled meats, or even combine this with a baked potato. Remember: starch + starch = good.
With the ingredients on hand, you can turn this dish out in minutes. With summer corn all around us, it’s the perfect time to prepare this treat. Be prepared though. It is addictive and you may find it on your table several times a week, too.
Servings: serves 4
- 3 tablespoons vegetable oil
- 1 medium white onion, thinly sliced
- 2 cups fresh corn kernels (from 2 ears)
- 6 poblano chiles, charred, peeled, stemmed, seeded, and cut into strips
- 1/4 cup heavy cream
- 1/4 cup Mexican crema or creme fraiche
- V2 cup shredded Oaxaca cheese or mozzarella cheese
- Salt and freshly ground black pepper
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 to the corn mixture and cook for 5 minutes, or until the corn is tender. Add the heavy cream and crème and cook for 8 minutes, or until bubbling. Add the cheese and stir until melted and smooth. Season 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.
Source: Fresh Mexico by Marcela Valladolid