Baked Corn Stuffed Chiles Rellenos

Recipe by HeatherFeather
READY IN: 1hr 50mins




  • 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.