Stuffed Poblanos With Roasted Corn

Name: Stuffed Poblanos With Roasted Corn
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 75 grams crumbled cotija cheese; 59 milliliters crema or creme fraeche; 4 ears corn, shucked; 4 grams chopped fresh cilantro; 1 teaspoon ground cumin; 1 Grated zest of lime, plus the juice of 1 lime; 6 servings Kosher salt; 6 smalls poblano chiles; 1 large bunch scallions, roughly chopped; 2 Tbsps vegetable oil

If you have around 1 hour to spend in the kitchen, Stuffed Poblanos With Roasted Corn might be a tremendous gluten free and lacto ovo vegetarian recipe to try. For $1.49 per serving, you get a side dish that serves 6. One portion of this dish contains about 5g of protein, 8g of fat, and a total of 148 calories. A mixture of cotija cheese, scallions, juice of lime, and a handful of other ingredients are all it takes to make this recipe so yummy. If you like this recipe, take a look at these similar recipes: Corn Chowder with Potatoes, Poblanos, and Smoked Gouda, Corn Muffins With Fresh Corn, and Corn, Scallion and Cotija Dumplings in a Coconut Corn Broth.

Instructions

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Put the poblanos on a baking sheet and toss with 1 tablespoon vegetable oil, 1/2 teaspoon cumin and 1/2 teaspoon salt. Roast until they begin to brown and soften, about 20 minutes.

Ingredients you will need

Vegetable Oil

Poblano Pepper

Cumin

Salt

Equipment you will use

Baking Sheet

Meanwhile, put the corn on another baking sheet, brush with the remaining 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon cumin. Roast until slightly golden, 15 minutes; turn, add the scallions and roast 15 more minutes.

Ingredients you will need

Vegetable Oil

Green Onions

Cumin

Corn

Salt

Equipment you will use

Baking Sheet

Let cool.

Cut a 2-inch slit lengthwise into each pepper, remove the seeds and open the peppers slightly. (Peel the skin, if desired.)

Ingredients you will need

Peppers

Pepper

Seeds

Remove the corn kernels from the cob; add to a bowl along with the scallions, then scrape in the milk from the cobs using the back of a knife. Stir in the crema, cilantro, and the lime zest and juice. Season with salt.

Ingredients you will need

Corn Kernels

Lime Zest