Aztec Corn
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
3 green poblano chiles
1/4 cup sweet butter, divided
4 ears of corn, husks removed
4 scallions, shredded
2 Tbsp. chopped cilantro
1 Tbsp. lime juice
1 Tbsp. polenta (or cornmeal)
2/3 cup heavy cream
3 plum tomatoes, skinned, seeded, and chopped
salt and freshly ground black pepper
Instructions:
Preheat a broiler.
Broil the poblano chiles about 3″- 4″ away from the heat, turning them regularly, until they are charred all over. Place them in a plastic bag and tie it up. Leave until the chiles are cool enough to handle, then peel, seed and chop the chiles.
Melt 2 Tbsp. of butter and brush it onto the corncobs. Place them under the broiler or on a barbecue grill and cook them, turning occasionally, for about 15-20 minutes, until tender and lightly char-grilled.
Heat the remaining butter in a pan and add the scallions. Cook until softened, then stir in the cilantro, chiles, lime juice, polenta and cream. Simmer for 4-5 minutes, until thickened. Add the tomatoes and finally the corn. Season with salt and pepper and serve hot.
Yields 4 servings.
Recipe from Latina Magazine.