Chiles rellenos de elote con crema – chiles stuffed w/corn & cream


4 tbsp sweet butter
1 medium white onion, finely chopped
2 cloves garlic, peeled and minced
4 cups corn kernels
1 1/2 tsp salt, or to taste
1/3 cup water, if necessary
3 tbsp finely chopped epazote (optional)
12 small chiles poblanos, charred, peeled, and cleaned
1/2 lb queso fresco or farmer cheese, cut into thick slices
2 cups sour cream or creme fraiche
3 oz chihuahua cheese or mild cheddar, grated

How to prepare

Melt the butter and fry the onion and garlic gently, without browning, until soft. Add the corn kernels and salt, then cover the pan and cook over a gentle heat until the kernels are tender (if the corn is very dry, then add about 1/3 cup water)- 15 to 20 minutes, depending on whether fresh or frozen corn is used. Add the epazote and adjust the seasoning. Set aside to cool a little. Preheat the oven to 350

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