*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Mexican                          Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Butter
      1/2   md           Onion -- finely chopped
    1                    Cl Garlic -- peeled and choppe
    5                    Chiles poblanos -- roasted and
    4       c            Corn -- *
      1/4   lb           Mild cheddar cheese -- in smal
    1       t            Salt
                         Thick sour cream -- see recipe
   Recipe by: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3
   Again, there are so many variations of corn-chile-cream dishes that is is
   hard to know just which recipe to choose. For a change, the chiles could
   be left whole, stuffed with corn and cheese, and cooked in cream. But this
   combination is delicious any way.
   This is a very rich dish, and is very good served as a separate course
   with hot tortillas. It is best eaten right after it’s cooked, as the
   cheese gets tough when reheated.
   Preheat the oven to 350 degrees F.
   Melt the butter and cook the onion and garlic, without browning, until
   they are soft.
   Cut the chiles into rajas (strips), add them to the pan, and cook them,
   covered, 8 minutes.
   Add the corn, heese, and salt to the chile mixture. Cover tightly with
   foil or a lid and let it bake for 20 minutes for frozen corn. If you use
   fresh corn, cook for 40 minutes, adding the cheese after the first 20
   minutes of cooking time.
   Serve the vegetables hot, with the sour cream.
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