Baked Chile Rellenos with Corn and Crema

Ingredients

• 6 poblano chiles
• 5 ears fresh corn, husks and silks removed
• 2 tablespoons olive oil
• 1 red onion, chopped
• 2 garlic cloves, finely chopped
• 1/2 teaspoon salt
• Black pepper
• 2 cups Monterey Jack cheese, or other Mexican melting cheese
• 1/2 cup Mexican crema

Directions

1. Move an oven rack to the upper middle position, then heat the oven to 375 degrees. While it warms, char the poblanos. If you’re working with a gas stove, set a burner to high and arrange as many chiles as fit on the grate. Use tongs to turn and shift them frequently, cooking until every side is well blackened. If there’s no gas burner, set the broiler to high instead. Line a baking sheet with aluminum foil, put the chiles on it, and broil them, turning now and then with tongs, until the skins are blackened all over.
2. Once the chiles are charred, put them in a plastic bag, close it, and allow them to steam for at least 5 minutes. After that, rub away the darkened skins. Make one lengthwise opening in each chile, beginning just below the stem and cutting down toward the tip. Gently take out the seeds, trying to leave the chile intact.
3. With a sharp knife, slice the kernels from the corn cobs. Warm the olive oil in a large skillet over medium-high heat. When the oil is shimmering, stir in the onion and garlic. Cook for about 2 minutes, until the onion turns translucent. Add the corn, then season with salt and pepper. Continue cooking, stirring frequently, until the corn becomes golden brown, about 5 minutes. Take the skillet off the heat and set it aside.
4. Fill the chiles carefully: spoon ½ cup of the sautéed corn mixture into each one, followed by ¼ cup of the shredded cheese and 1 ½ tablespoons of the crema. Finish each slit with 1 ½ tablespoon of cheese over the top. As you fill them, arrange the chiles in a baking dish with the openings facing up.
5. Set the baking dish on the upper middle oven rack and bake for 10 minutes. Switch the broiler to high, then cook until the cheese is browned, about 5 minutes. Serve immediately.