Lunch: Tostadas with Creamy Roasted Poblanos and Corn

Recipe by Nils Bernstein Roasted poblano chiles and cream are a classic—and irresistible—combination. It's worth roasting more than you need—the peeled and seeded chiles freeze well and thaw quickly. Sliced and seared zucchini or chayote squash is a terr

Ingredients

10 poblano chiles
2 ears of corn, husked
2 tablespoons vegetable oil
1 large white onion, thinly sliced
1 teaspoon kosher salt, plus more to taste
1/4 cup crema (Mexican salted cream) or sour cream

Instructions

Preheat broiler. Arrange chiles in a single layer on a rimmed baking sheet. Broil, turning once, until blackened in spots, about 15 minutes. Transfer chiles to a large bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, devein, and thinly slice chiles lengthwise.
Meanwhile, prepare a grill or grill pan for medium-high heat. Grill corn, turning occasionally, until kernels are tender and charred in spots, 15 –20 minutes. Let cool, then cut kernels off cob.
Heat oil in a large skillet over medium. Add onion and cook, stirring occasionally, until light golden and tender, 10 –12 minutes. Reduce heat to low, add chiles, corn, and 1 tsp. salt, and cook, stirring occasionally, until warmed through, about 2 minutes. Stir in crema and just heat through (do not bring to boil)-vegetables should be just coated; add more crema if needed. Season with salt.

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