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10 minutes
15 minutes
25 minutes
- 6 medium poblano peppers
- 1 medium onion
- 1 tablespoon salted butter, or as needed
- 2 ears corn, kernels cut from cob
- 3 cloves garlic, minced
- 1.5 cups shredded Monterey Jack cheese
- 0.5 cup crumbled cotija cheese
- 4 tablespoons Mexican crema, or more to taste
- salt and ground black pepper to taste
- Slice the peppers and onion into 2-inch long strips that are 1/2-inch thick.
- In a skillet over medium heat, melt butter and saute peppers, onion, and corn until tender and slightly charred, approximately 10 minutes. Stir in garlic and cook until aromatic, around 30 seconds. Then, add Monterey Jack cheese, cotija cheese, and crema, stirring until a creamy sauce forms. Season with salt and pepper, then serve promptly.
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