Stuffed Poblanos With Roasted Corn Recipe

Name: Stuffed Poblanos With Roasted Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 small poblano chiles; 2 tablespoons vegetable oil; 1 teaspoon ground cumin; Kosher salt; 4 ears corn, shucked; 1 large bunch scallions, roughly chopped; 1/4 cup crema or creme fraeche; 1/4 cup chopped fresh cilantro; Grated zest of 1/2 lime, plus the juice of 1 lime; 1/2 cup crumbled cotija cheese

Servings: persons

1
Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and toss with 1 tablespoon vegetable oil, 1/2 teaspoon cumin and 1/2 teaspoon salt.
2
Roast until they begin to brown and soften, about 20 minutes.
3
Meanwhile, put the corn on another baking sheet, brush with the remaining 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon cumin.
4
Roast until slightly golden, 15 minutes; turn, add the scallions and roast 15 more minutes.
5
Let cool.
6
Cut a 2-inch slit lengthwise into each pepper, remove the seeds and open the peppers slightly.
7
(Peel the skin, if desired.)
8
Remove the corn kernels from the cob; add to a bowl along with the scallions, then scrape in the milk from the cobs using the back of a knife.
9
Stir in the crema, cilantro, and the lime zest and juice.
10
Season with salt.
11
Spoon the corn mixture into the peppers.
12
Sprinkle the filling with cotija cheese.
13
Return the peppers to the oven and bake until the cheese is slightly golden, about 8 minutes.
14
Photograph by Con Poulos

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 small poblano chiles, 2 tablespoons vegetable oil, 1 teaspoon ground cumin, Kosher salt, and more.

Yes, Stuffed Poblanos With Roasted Corn falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Poblanos With Roasted Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions