Prep 30 mins
Cook 1 hr
In this recipe, corn is cut fresh from the cob and used to fill poblano chiles, which are wrapped in fresh cornhusks, eliminating the need for soaking. Although a metate would traditionally be used to grind the corn in southern Puebla, where chiltamales originated, a blender or food processor makes this dish an easy one. This is another wonderful recipe from KAREN HURSH GRABER.
- 4 cups corn kernels, cut fresh from the cob
- 1⁄4 cup milk
- 2 tablespoons cornstarch
- 1⁄2 cup unsalted butter, melted
- 1⁄4 cup sugar
- 1 teaspoon salt
- 8 poblano chiles, roasted, seeded, peeled and slit up one side
- 16 fresh corn husks
- Liquefy the corn with the milk in a blender or food processor until a fine puree is obtained. Scrape the puree into a mixing bowl and add the cornstarch, butter, sugar and salt, beating well after each addition.
- Divide the mixture evenly among the chiles, filling them loosely to allow for expansion as the batter steams.
- Wrap each chile in 2 cornhusks, and then in aluminum foil. Place them on a rack in a stockpot or steamer with water in the bottom. Cover and steam for 1 hour.
- Remove the foil and husks and serve the chiltamales hot, with a dusting of crumbled hard cheese if desired, and salsa and Mexican crema on the side.