Yield: Serves 6
- 3 medium ears corn, shucked
- Salt and freshly ground black pepper
- 8 fresh poblano chiles
- 3/4 cup shredded cheddar cheese
- 4 green onions (white and light green parts), finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon ground chipotle chile powder
- 1/4 cup finely chopped fresh cilantro
- 1 cup unbleached all-purpose flour
- 3 large egg whites, lightly beaten
- 3/4 cup seasoned dry bread crumbs
- 1/4 cup stone-ground yellow or blue cornmeal
2. Broil the chiles until nicely charred, about 3 minutes on each side. Transfer to a paper bag and seal closed. Let stand for 15 minutes to loosen the skins. Scrape off and discard the skin (wear rubber gloves). Set 6 of the roasted chiles aside.
3. Remove and discard the seeds and chop the remaining 2 chile peppers. Add to the bowl with the corn kernels. Stir in the cheese, green onions, garlic, chipotle chile powder, and cilantro. Season to taste with salt and pepper. 4. Carefully make a 2-inch-long lengthwise cut in each of the 6 reserved chiles. Using a spoon, scrape out the core and seeds, leaving the stems intact. Stuff each pepper with the corn mixture.
5. Preheat the oven to 400°F. Lightly grease a baking sheet. Put the flour in a shallow bowl, the egg whites in a second bowl, and the bread crumbs and cornmeal in a third bowl). Dip each chile first in the flour, shaking off the excess, then in the egg, then in the crumb mixture. Place on the baking sheet. Generously coat the tops of the chiles with vegetable oil spray.
6. Bake for about 20 minutes, or until the chiles are golden brown and the filling is heated through. Serve hot.