Nice recipe; clear and easy-to-follow. I am a big fan of chiles rellenos but rarely make them at home 'cause of the whole stuffing, battering, frying thing - so I order 'em at restaurants, which can lead to indifferent results. But this dish is...Wow!~ Charles Pascual
– Roast the poblano peppers over your stove top flame until, rotating often, until the skins char and blister up. Cool and set the peppers into a plastic bag to steam. This will help loosen the skins.
– Peel the charred skin from the roasted poblano peppers, then remove the stems and seeds. Slice the poblanos into strips.– Heat the oil in a large pan to medium heat. Add the onion and cook until the onion strips are translucent and soften up.
– Add the garlic and corn. Cook, stirring a bit.– Add the poblano pepper strips and cook another minute, stirring.– Swirl in the crema and seasonings and stir to incorporate.