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Corn and Cheese Stuffed Poblanos



– 4 large poblano or pasilla peppers – 2 tablespoons cooking oil, divided – 1/2 teaspoon salt, plus more to taste – 2 ears corn, shucked (see tip below) – 1 large bunch scallions, trimmed – 1 teaspoon ground cumin, divided – 1 cup crumbled Real California Asadero cheese – 1 cup diced Real California Oaxaca cheese – Zest of 1/2 lime, plus lime wedges for serving – 3 tablespoons chopped fresh cilantro, divided – 1/4 cup Real California Mexican crema agria or sour cream – 1 small tomato, diced – 1/4 cup crumbled Real California Cotija cheese
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1. Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and toss with 1 Tbsp oil and 1/2 tsp salt. Roast until they begin to brown and soften, about 15 minutes.

2. Heat a grill pan, toss the corn and green onion with the 1 Tbsp oil and sprinkle with 1/2 tsp salt and 1/2 teaspoon cumin. Grill until slightly charred all over, 10-15 minutes. Let cool.

3. Cut a 2-inch slit lengthwise into each pepper, and remove the seeds (peel the skin, if desired).

4. Remove the corn kernels from the cob and chop the scallions. Stir in the cheeses, cilantro, lime zest and 1/2 tsp cumin. Season with salt.

5. Spoon the corn cheese mixture into the peppers. Return the peppers to the oven and bake until the cheese is slightly golden, about 8 minutes.

6. Garnish with crema drizzle, tomatoes, cotija and cilantro.

7. Serve with lime wedges, rice, beans and tortillas.

Tip: If you can’t find fresh corn or it’s not in season, substitute 1 1/2 to 2 cups drained canned corn or thawed frozen corn. Don’t worry about cooking the corn, and add it in the step that combines all of the filling ingredients.

Per Order:

Serves 6