Chile Rellenos made with grilled corn, green onions, and of course, lots of Real California cheese is the perfect south of the border meal for warm summer nights.
CORN AND CHEESE STUFFED POBLANOS
4 small poblano chiles
2 Tbsp canola oil
Kosher salt, to taste
2 ears corn
1 large bunch scallions, ends and tops trimmed
1 cup Asadero cheese, crumbled
1 cup Oaxaca cheese, medium dice
grated zest of half a lime
1 tsp ground cumin
1/4 cup crema
1/4 cup crumbled cotija cheese
2 tomatoes, diced
1 tablespoon chopped cilantro
1. Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and toss with 1
Tbsp oil and 1/2 tsp salt. Roast until they begin to brown and soften, about 15 minutes.
2. Heat a grill pan, toss the corn and green onion with the 1 Tbsp oil and sprinkle with 1/2
tsp salt and 1/2 teaspoon cumin. Grill until slightly charred all over, 10-15 minutes. Let
3. Cut a 2-inch slit lengthwise into each pepper, and remove the seeds (peel the skin, if
4. Remove the corn kernels from the cob and chop the scallions. Stir in the cheeses,
cilantro, lime zest and 1/2 tsp cumin. Season with salt.
5. Spoon the corn cheese mixture into the peppers. Return the peppers to the oven and
bake until the cheese is slightly golden, about 8 minutes.
6. Garnish with crema drizzle, tomatoes, cotija and cilantro.
7. Serve with lime wedges, rice, beans and tortillas.