Somehow I always end up making this dish on the hottest day of the year. It is a lot of work… prepping the peppers, shredding the chicken, shaving the corn off the cob. But we love it so much that I know the recipe by heart.
Fresh poblano peppers (called ‘ancho’ when dried) range from mild to very spicy. The combination of the pepper with sweet corn, delicate goat cheese, and tangy tomatillo sauce is perfect for a late summer evening. And the color is gorgeous (my kitchen lighting doesn’t do it justice). Serve with lime-cilantro rice.
Here’s the recipe from Martha Stewart: Corn-Stuffed Poblano Chiles