beccaRex's Notes:
Expand2 poblano/pasilla peppers Ask a question about this ingredient
1 onion, chopped Ask a question about this ingredient
3 fresh corn, kernels cut off Ask a question about this ingredient
1/2 cup chicken/veggie broth or water Ask a question about this ingredient
splash cream/whole milk Ask a question about this ingredient
1/4 pound queso fresco, cubed Ask a question about this ingredient
Char the peppers. Poblano pepper skins have a slightly bitter taste so you need to get it off. In order to do this you have 2 options. If you have a gas stove that produces a flame, char the peppers over the flame until the skin is black and blistered over the whole pepper. I have an electric stove so what I do is set the oven to broil and move one of the racks up to the very top. Broil the peppers, rotating as soon as the skin by the broiler is black, until it's charred on all sides. Put the charred peppers in a plastic bag or in a bowl covered in plastic as soon as they're done being charred to steam it so the skin peels off easily.
Ask a question about this stepPeel the peppers. Some peppers are a little spicy so wearing gloves could be useful. Peel all the skin off the peppers. Then remove the stem, seeds and veins. Slice into strips.
Ask a question about this stepHeat some olive or vegetable oil over medium heat in a pan big enough to hold all the corn and peppers. Saute the onion until clear and fragrant. Add the corn kernels, peppers and broth. Simmer covered for about 15 minutes. Add the splash of cream and remove from heat. Stir in cheese and enjoy.
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Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
