Ingredients

• 10 poblano peppers.
• 500 grams of corn kernels.
• 1 onion sliced.
• 2 cups of sour cream.
• Oil.
• Salt to taste.

Preparation

• We put an iron on the fire.
• We add the chiles.
• We leave tatemar for 20 minutes turning constantly.
• We take a plastic bag.
• We add the chiles.
• We close perfectly.
• We let sweat for 10 minutes.
• We take a chili.
• We remove the skin.
• We cut the tail.
• We unveil.
• We cut in rajas and reserve.
• We put a deep pot in the fire.
• We add 700 milliliters of water.
• We add salt to taste.
• We cover the pot.
• Let boil.
• We add corn kernels.
• We cover the pot.
• We leave cooking for 20 minutes.
• We remove from fire we drain and reserve.
• We put a deep pot in the fire.
• We add oil and let heat.
• We add the onion.
• Let sauté for 5 minutes.
• We add corn kernels.
• We add corn kernels.
• We add the rajas.
• We integrate perfectly.
• We left in the fire for 5 minutes.
• We add the cream.
• We integrate perfectly.
• We left on fire for 10 minutes.

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