ears of corn, shucked
( or 3 medium)
salt, to taste
black pepper, to taste
whole fresh poblano chiles
1/2 cup queso fresco or 4 ounces
sharp white cheddar cheese, grated
garlic clove, minced
fresh cilantro, finely chopped
3 tablespoons currants (optional) or 3 tablespoons
nonstick cooking spray, as needed
1/3 cup liquid egg substitute or 3
egg whites, lightly beaten
1/4 cup stoneground yellow cornmeal or 1/4 cup
- ADVANCE prep of the corn and peppers:.
- Preheat grill or broiler to high heat.
- Spray corn with nonstick spray and season to taste with salt and pepper; grill corn (or broil 4" from heat), turning every 2-3 minutes, for 12 minutes or until all kernels are browned.
- Let corn cool and when cool enough to handle, cut off kernels (you will need about 1 1/2 cups).
- Roast the chiles either on the grill or in the broiler, turning every 3 minutes (12 minutes total) or until all the skin is charred.
- Immediately pop the peppers into a large, clean paper bag and roll top to seal.
- Let bag sit 15 minutes- when you open the bag, the skins should have loosened up.
- Let peppers cool down enough to handle and peel off charred skins (while wearing plastic gloves to protect your hands).
- (All of the steps up to this point can be done in advance if needed).
- Preheat oven to 400°F.
- Set aside 6 of the peppers whole, then cut up the remaining 2 peppers, seeding them and cutting them into 1/4" pieces.
- Mix the 2 chopped peppers with the roasted corn.
- Get your bowl or roasted corn kernels and chopped peppers and mix in cheese, scallions, garlic,cilantro,and currants.
- Taste the mixture and add more salt and pepper if needed-it should be highly seasoned.
- Get your reserved 6 whole roasted and skinned chilies and cut a 2" long slit lengthwise making a chilie pouch.
- Scoop out the core and seeds (try not to tear the skin of the pepper), leaving the stem intact.
- Stuff each pepper with the corn mixture.
- Set flour in a shallow bowl, egg in another, cornmeal in a third bowl.
- Dip each chilie into the flour, then the egg, then the cornmeal and set on a nonstick baking sheet (or a baking sheet lined with foil and sprayed lightly with nonstick spray).
- Spray the tops of the stuffed chilies well with nonstick spray.
- Bake for 20 minutes or until golden and the filling is hot.
- Suggested garnishes: Fresh cilantro leaves, guacamole, salsa, and sour cream if desired.