Elote Con Crema

Directions

Preheat oven to 350℉ (180℃).

Melt the butter and cook the onion and garlic, without browning, until they are soft.

Cut the poblano chiles into rajas (strips), add them to the pan, and cook them, covered, 8 minutes.

Add the corn, cheese, 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.

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.

It is best eaten right after it’s cooked, as the cheese gets tough when reheated.