2 large poblano peppers
2 ears Grilled Corn
1 medium onion, diced
1 T olive oil
1/2 t cumin
1 T sour cream
1 T cilantro, chopped
1/4 C cotija cheese or feta, crumbled
Preheat the oven to 450F.
Line baking sheet with foil, bake the peppers for 20 min or until softened, turning once.
Wrap the peppers in the same foil and take out from the oven.
After 5 min, make a small slit into the pepper lengthwise, take the seeds out, leaving the stem and peel the skin (optional).
Use the Grilled Corn.
Alternatively, simmer corn in salted water for 10-15 min.
Cut the kernels off the cob.
Fry the onions in oil until just golden brown. Add corn, cumin and salt.
Remove from heat. Stir in cilantro, sour cream and cheese.
Stuff the peppers with mixture, place in the oven and bake for 8-10 min @450F.
Match made in Heaven:
Pair this one with your favourite Mexican-style lager.
Belgian Hefeweizen works great too.