Green Corn Sauce

1. 1

   Roast the Anaheim and poblano chiles over a gas flame or under a broiler, turning often, until charred all over.

2. 2

   Put the chiles in a bowl, cover with plastic wrap, and let steam for 5 minutes.

3. 3

   Peel the charred skin, allowing the juices to fall into the bowl.

4. 4

   Discard the cores, ribs and seeds, coarsely chop the chiles and transfer to a small bowl.

5. 5

   Strain the chile juices over the chopped chiles.

6. 6

   Heat the olive oil in a medium nonreactive saucepan.

7. 7

   Add 1/2 cup of the corn kernels and the chopped onion and cook over moderate heat, stirring occasionally, until the onion is wilted, about 4 minutes.

8. 8

   Add the chicken stock to the pan and raise the heat to high.

9. 9

   Boil until the liquid is reduced by half, about 5 minutes.

10. 10

    Stir in the roasted chiles with their juices and the cilantro and season with salt and pepper.

11. 11

    Transfer the mixture to a blender or food processor and puree until smooth.

12. 12

    Return the sauce to the saucepan and add the remaining 1/4 cup corn kernels.

13. 13

    Bring the corn sauce to a simmer over low heat and whisk in the butter until incorporated; do not let the sauce boil.

14. 14

    Remove from the heat and season with salt and pepper.

No additional tips available.