Chilies Stuffed with Corn and Cream

Chile Rellenos del Elote con Crema


  • 4 tbsp unsalted butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups corn kernels (fresh or frozen)
  • 1 tsp salt
  • 1/3 cup water, if necessary
  • 3 tbsp epazote (2 tsp dried)
  • 6 chiles poblanos
  • 6 chiles anchos
  • queso fresco or monterey jack cheese cut into thick slices
  • 2 cups sour cream
  • 3 ounces mild Cheddar, grated


Preheat the oven to 350 degrees. Soak the Ancho Chilies, after seeds and veins are removed, in hot water for 15 minutes.

Char, peel and clean the fresh poblano chiles carefully, leaving the top and stalk intact.

Melt the butter and fry the onion and garlic gently, without browning, until soft. Add the corn kernels and salt, then cover the pan and cook over a gentle heat until the kernels are tender (if the corn is very dry, then add about 1/3 cup water) 10-15 minutes depending on whether fresh or frozen corn is used. Add the epazote and adjust the seasoning. Set aside to cool a little.

Stuff the 6 poblanos and 6 ancho chiles well with the corn mixture. Put a slice of the cheese in the center of the filling (the chiles should be fat but must close where they were slit open). Place the chiles in one layer in a shallow oven proof dish, about 4 inches deep, into which they will just fit comfortably.

Pour over the sour cream and bake until well heated through, then sprinkle with cheese and continue to bake until the cheese is melted.