0.3 pound mexican cheese blend grated (chihuahua or even queso fresco)
0.5 cup crema mexicana sour
2 poblano pepper fresh
3 servings salt and pepper black
0.5 pound baby squash cut into 1-inch wedges
1 large onion white thinly sliced
Equipment
frying pan
sauce pan
oven
pot
stove
ziploc bags
Directions
Preheat the oven to 350°F. Meanwhile, cut off the corn kernels from the cobs. Break the cobs in half, and then place in a saucepan with 2 cups of water. Bring to a boil, and then reduce heat to medium. Cook for 30 minutes.
Meanwhile, blacken the skins of the poblanos by placing them on top of a burner on the stove. Cook them until they are charred all over, turning often, and then transfer to a plastic bag.
Let them hang out for at least 10 minutes. Then peel off their skin, remove the stems and seeds, and then cut into 1/4 inch thick strips.
In a large iron skillet, melt the butter over medium heat. Then add the onions. Cook until transparent, about 5 minutes or so. Then add the corn kernels, squash wedges, and garlic. Cook for about 10 minutes, stirring often.
Add the poblano strips and cook for an additional 10 minutes.
Strain the liquid away from the corn cobs.
Pour 1/2 cup of the liquid into the pot with the squash and poblanos, along with the epazote. Cook for 5 minutes. Turn off the heat, and add the crema. Season with salt and pepper to taste.
Sprinkle the cheese on top.
Transfer the skillet to the oven and bake for 15 minutes.
