INGREDIENTS
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6 fresh poblano chiles* (or canned, peeled)
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3 tablespoons vegetable oil
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1 medium white onion, thinly sliced
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2 ears corn, kernels removed
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1/4 cup heavy cream
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1/4 cup Mexican crema or creme fraiche
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1/2 cup, shredded Monterrey jack cheese
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Kosher salt and fresh ground black pepper