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Ingredients

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Directions

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  • Preheat oven to 450°F. Place chile pepper halves, cut sides down, on a foil-lined baking sheet. Bake about 20 minutes or until skins are charred and blistered. Bring foil up around peppers to enclose. Let stand for 15 minutes. With gloved hands, use a paring knife to peel skins away from peppers; discard skins. Chop peppers; set aside.

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  • Using a sharp knife, cut corn kernels from cobs (you should have about 2 cups kernels). Place kernels in a food processor; set aside.

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  • In a small skillet cook and stir onion and garlic in hot butter over medium heat for 3 to 4 minutes or until onion is soft. Add onion mixture, the water, and cornstarch to the corn in food processor. Cover and process until nearly smooth.

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  • Transfer corn mixture to a 3-quart saucepan. Cook and stir over medium heat until bubbly. Stir in poblano peppers, milk, whipping cream, chipotle pepper, and salt. Bring just to boiling; reduce heat. Simmer, uncovered, for 6 to 8 minutes or until desired consistency, stirring frequently to prevent scorching. To serve, top with queso fresco and parsley.

*Tip:

Fresh chile peppers contain volatile oils that can burn your skin and eyes, so avoid direct contact with them as much as possible. When working with fresh chile peppers, wear disposable plastic or rubber gloves. If your bare hands do touch the chiles, wash your hands and nails thoroughly with soap and hot water. If you get chile oil in your eyes, flush them with cool water.

Nutrition Facts

542 calories; 41 g total fat; 25 g saturated fat; 131 mg cholesterol; 792 mg sodium. 37 g carbohydrates; 3 g fiber; 12 g protein;

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