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Fresh Corn with Cream, Chiles and Cheese Recipe

Serves 6


  • 1/4 cup butter
  • 1/2 medium onion, finely chopped
  • 1 clove garlic, peeled and chopped
  • 5 chiles poblanos, roasted, and 4 cups corn, roasted
  • 1/4 lb mild Cheddar cheese
  • 1 tsp salt
  • Thick sour cream, see recipe


1. Preheat the oven to 350 F. Melt the butter and cook the onion and garlic, without browning, until they are soft.
2. Cut the chiles into rajas (strips), add them to the pan, and cook them, covered, for 8 minutes.
3. Add the corn, cheese, and salt to the chile mixture.
4. Cover tightly with foil or a lid and let it bake for 20 minutes for frozen corn. If you use fresh corn, cook for 40 minutes, adding the cheese after the first 20 minutes of cooking time.
5. Serve the vegetables hot, with the sour cream.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Vegetable / Corn
Cuisine:American / Mexican
Preparation Method:Baking

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