A dear family friend who lived near the garden on the ranch used to make chile rellenos. In the fall she would gather poblano peppers and char them over an open flame. I was always drawn to the smells of her kitchen, especially when she was roasting peppers. I think of her every time I make this dish and I love adding fresh corn straight off the cob to these rellenos to add a little seasonal sweetness to the savory combination of poblanos and queso fresco.
TIP: You don't need to remove every little bit of the blackened layer of the pepper. A little bit adds a nice smoky flavor.
To mellow their heat, you can rinse the peppers under cold running water to remove all the seeds.
If you prefer using a different kind of oil, make sure it is a high-heat oil, such as avocado oil.
6 large poblano peppers
1 ear fresh sweet corn
10 ounces queso fresco, or a melting cheese
1 cup all-purpose flour
Vegetable oil, for frying
6 large eggs, at room temperature
Roast the peppers over an open flame on the stovetop or grill, rotating them with tongs until all parts are blackened and blistered. Place them in a paper bag and fold it shut. Allow the peppers to steam in the bag at least 10 minutes, then cool for about 10 minutes.
Meanwhile, use a sharp knife to cut the corn kernels off the cob. Slice the cheese into twelve 1/4-inch-thick lengths.
Use your fingers to peel the blackened layer of skin off each cooled pepper. Use a sharp knife to make a slit from the top of a pepper to halfway down. Gently pull out and discard the seeds. Lay the pepper on a flat surface and repeat with the remaining peppers.
Carefully place 2 slices of cheese and a tablespoon of corn inside each pepper and close.
Prepare your frying area by lining a cookie sheet with a layer of paper towels and spreading the flour on a plate.
Fill a deep frying pan with 1 inch of oil, about 6 cups depending on the size of your pan. Begin to heat the oil over medium heat until it reaches 350°F.
While the oil is heating up, separate the egg yolks from the whites. Beat the whites until they are fluffy and hold a soft peak. Add the yolks and continue whipping until well mixed, light, and fluffy.
Roll one pepper in the flour, then dip it into the egg mixture to coat completely. Carefully place the pepper into the oil with the cut side up. Let fry for 2 minutes. Use tongs to turn the pepper and fry for another 2 minutes. Remove from the oil and place on the prepared cookie sheet to drain. Repeat with the remaining peppers. Serve warm.