Poblanos are dark green chilies with medium heat and a deep flavor. Ancho chilies are dried poblanos, and they make a complex and rich chili powder. If you can't find ancho powder, substitute another chili powder, but try to avoid commercial powders with lots of added ingredients.
Makes 4 servings as a side dish
1 large or 2 small poblano chilies
3 or 4 ears of corn (about 2 cups)
2 tablespoons unsalted butter
1/3 cup diced onion (about 1/2 small yellow or white onion)
1 teaspoon kosher salt
1/2 teaspoon ancho chili powder
1/2 cup cream
Set oven to broil.
Cut the top off the poblano(s) and remove the seeds and ribs. Cut the chili into 2 or 3 flat strips and place on a sheet pan or cookie sheet. Broil on high for 3 to 4 minutes or until chili strips are mostly blackened and skin looks loose. Place the strips in a small bowl and cover to let steam for 10 minutes, then remove the cover and let cool for 5 minutes. When cool, remove the skin from the strips -- it should peel off easily, but don't worry about a few shreds if you can't remove it all. Dice the poblano and set aside.
Meanwhile, working over a large, shallow bowl, cut the kernels off the ears of corn. Over the bowl, scrape the ears with the side of a spoon or the dull side of a knife blade to remove as much pulp and liquid as possible. You should have about 2 cups of kernels and liquid.
In a medium-sized saute pan, melt the butter over medium heat. When the butter has stopped foaming, add the onion, diced poblano, and corn kernels and liquid. With the heat still at medium, stir and cook for about 5 minutes, until the onion pieces soften and begin to look translucent. Add the salt and chili powder and stir to combine. Add the cream and turn the heat down to medium-low. Cover and cook, stirring occasionally, for 30 minutes, or until corn is tender and cream has thickened slightly. Adjust seasoning.
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