Guest Author - Terri Perkins Fulton

Serves 6

1/4 cup butter
2/3 cup finely chopped white onion
1 garlic clove, finely chopped
5 poblano chiles, charred, peeled, stemmed and seeded
4 cups corn kernels, fresh or frozen
1 teaspoon salt, or to taste
4 ounces chihuahua cheese (about 1 cup), cut into small cubes*
Mexican crema*

Preheat the oven to 350 degrees. Melt the butter in an ovenproof skillet and cook the onion and garlic over low heat until translucent.

Cut the chiles into narrow strips, add them to the pan and cook them, covered, about 5 minutes. Add the corn and salt to the chile mixture. Cover tightly with a lid and put in the oven to bake for 20 minutes. Add the cheese about 2 minutes before the baking time ends so it will melt. Stir in the crema to desired consistency and serve immediately, scooping into warm tortillas, for a light lunch or a great starter course.

*These items can be found in the refrigerated Mexican food section of your grocery store. If unavailable, substitute Monterey Jack cheese for the chihuahua cheese, and sour cream thinned with a little milk to a sauce-like consistency for the crema.