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1
Preheat the oven to 350 degrees.
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2
In a medium saucepan, over a medium heat, melt the butter.
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3
Cook the onion until translucent.
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4
Add garlic and cook for 30 seconds.
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5
Add the corn kernels and salt, then cover the pan and reduce the heat.
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6
Cook until the kernels are tender, about 2 to 3 minutes.
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7
Add the epazote.
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8
Set aside to cool.
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9
Slit the chiles down the sides and carefully remove the seeds, leaving the top and stalk intact.
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10
Stuff the chiles with the corn mixture.
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11
Put a slice of the cheese in the center of the filling.
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12
In a shallow ovenproof dish, place the chiles over the Arroz Blanco, gently pushing them into the rice.
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13
Pour the crema over them and bake until heated through, about 15 to 20 minutes.
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14
Sprinkle with the grated Manchego cheese and continue to bake just until the cheese is melted.
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15
Whisk the cream and the buttermilk together in a bowl.
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16
Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours.
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17
Crema may be kept in the refrigerator for as long as a week.
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18
Rinse the rice in cold water until water runs clear.
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19
Let the rice drain for a few minutes.
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20
In a mediumsize saucepan with a tightfitting lid, heat the oil over a mediumlow heat.
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21
Add the onion and cook until translucent, stirring constantly.
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22
Add the garlic and cook for 2 minutes.
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23
Add the rice and cook just until the grains are coated with the oil.
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24
Add the water and cook, uncovered, over a medium heat until the liquid has been absorbed and small air holes appear on the top of the rice.
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25
Do not stir.
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26
Wrap the lid of the saucepan with a small terry cloth dish towel.
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27
Place the lid tightly over the saucepan so that none of the steam can escape.
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28
Set aside in a warm place for about 20 to 30 minutes, so that the rice can continue to cook and the grains expand.
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29
Stir the rice well before serving.
