Cheesy Creamed Poblano Chile with Corn, Crema de Chile Poblano con Queso Blanco, Southwest Cooking, Mexican Cooking, Latino Cooking

This recipe is courtesy of Cynthia Detterick-Pineda of Andrews, TX. Check out more of Cynthia's Southwest Cooking Recipes.

One of the most wonderful aromas I know is the smell of chile roasting over an open flame, or even under the broiler if a flame isn’t available. There is just something so warm and inviting, at least to me, about that aroma. In fact, the aroma is so comforting that I tried to find the best ways to make it into what I would consider a comfort food. This is one of those recipes.

Poblano chiles (freshly roasted and peeled), corn from the cob, and Monterrey Jack cheese all together in a sauce that is so versatile it can go from a salsa to a side dish, and then even be converted to a soup or a main dish. If there is anything I like better than a recipe that is easy and taste great, it is one that is so versatile that it makes me start thinking of how many other recipes can come from just that one. This is one of those recipes!

Cheesy Creamed Poblano Chile with Corn - Crema de Chile Poblano con Queso Blanco

3 tablespoons olive oilor vegetable oil
1 onion, finely diced
1 small clove garlic, crushed fine
1 1/2 cups roasted corn, removed from the cob (1 bag of frozen whole kernel corn in 10-ounce bag will also work)
4 large Poblano chile peppers (at least 4 inches by 5 inches in size), roasted and peeled
1 tablespoon of flour
1/4 cup milk
1/4 cup firm white cheese (Monterrey Jack, Queso Quesadilla and Asadero work well)*

* When choosing a Mexican Cheese, either white or yellow, be careful with your choice. Queso Frescas (fresh cheeses) such as Panela, Queso Fresca or Queso Blanco will not melt when heated. They make wonderful cheeses to crumble over salads or into other dishes because they can be heated without losing their shape.

Preparing and Roasting Fresh Poblano Chiles:
Fresh Poblano Chile Peppers	Roast the Poblano chiles either in a cast-iron skillet over medium high heat, under the broiler, or over an open flame (such as your grill). Turn the chile frequently to prevent over cooking on any one side, and let the entire chile pepper become charred and blackened.	Remove from the heat and place in a slightly damp towel, allow to cool. Cooling the chile in a damp towel will help to loosen any skin that is still stuck on the chile pepper.

Once cool, carefully peel the skin from the chile pepper, remove the stem end, and slice open to remove the seeds. Once this is done, dice the chile in 1/2-inch by 1/2-inch pieces; set to the side until ready to use.


(1) Heat the olive oil in a large heavy skillet over medium high heat. Add the onion and sauté until just beginning to become translucent and then add the garlic. Sauté for another minute before adding the corn and chile.	(2) Add the corn and chile and sauté these for 1 to 2 minutes, just enough to heat thoroughly and slightly brown the edges. Remove the onion, garlic, corn and chile from the pan and set to the side.


(3) Add the flour and stir constantly until it begins to brown slightly. If the flour does not cook enough it will leave the dish tasting like the flour, which will not be good.	(4) Slowly pour the milk into the cooked flour while stirring constantly. Continue to stir until the mixture begins to form thickened “gravy”.

(5) Add the cheese and stir until melted. Return the onion, garlic, chile and corn to the pan and stir until all of these are covered with the cheese sauce. Add salt and pepper to taste.

Serve as a side dish as is, or you use it as sauce over potatoes, meat or other vegetables.