Poblano Chiles with Corn & Onions (Rajas y Elote)

Poblano pepper time! Here is a classic way to prepare them. This will make a good vegetarian meal or it can be served alongside some grilled meat. Refried beans might keep it vegetarian while adding a bit more substance (as long as they were cooked with vegetable oil).

Very delicious but gosh, it's starting to feel like fall and this recipe confirms it...

2 to 4 servings
1 hour - 45 minutes prep time

Prepare the Chiles & Corn:
3 medium fresh Poblano chiles
1 large cob of corn

Wash and dry the chiles and roast them under the broiler or over a gas flame, turning them as the skin chars. You will need good ventilation for this! As they are done, put them in a bowl or other container that can be covered. When they are done and cooled, peel of the skins. Remove the seeds and stems and cut them into bite-sized strips.

The corn should be cooked and using leftovers is certainly fine. Generally, husked and boiled for 6 to 8 minutes. Cut it from the cob. Both of these can be prepared in advance.

Do the Final Stir Fry:
1 large or 2 medium onions
2 tablespoons mild vegetable oil
salt & freshly ground black pepper to taste
1/4 to 1/2 cup sour cream
50 to 75 grams (2 or 3 ounces) crumbly cheese, such as feta

Peel the onions and cut them into slivers.

Heat the oil in a large skillet over medium-high heat. When hot, add the chiles, corn, and onion and stir-fry for 3 to 5 minutes until soft and slightly charred. Season with salt and pepper. Transfer to a serving dish and dollop the sour cream over it. Sprinkle with the crumbled feta cheese.

Serve with warm tortillas or with steamed rice.





Last year at this time I made "Chaat" Corn Salad with Tomatoes. 

Posted in: Ontario Food