Baked Chile Rellenos with Corn and Crema Recipe


On paper, this looks like a simple dish with no real twist. It just happens that we're suckers for a good chile relleno. In this variation, inspired by Lourdes Castro's Simply Mexican, the chiles are baked instead of fried, making it much easier to cook at home.

Recipe Details

Baked Chile Rellenos with Corn and Crema Recipe

Active 45 mins
Total 60 mins
Serves 4 servings


  • 6 poblano chiles

  • 5 ears fresh corn, husks and silks removed

  • 2 tablespoons olive oil

  • 1 red onion, chopped

  • 2 garlic cloves, finely chopped

  • 1/2 teaspoon salt

  • Black pepper

  • 2 cups Monterey Jack cheese, or other Mexican melting cheese

  • 1/2 cup Mexican crema


  1. Adjust oven rack to upper middle position and preheat oven to 375°.

  2. Meanwhile, if you have a gas stove, turn heat to high on one of the burners, and set as many of the poblanos as will fit on the grate. Cook, flipping and moving the chiles often with a pair of tongs, until blackened on all sides. If you don't have a gas stove, turn on broiler to high. Place chiles on a baking sheet covered with aluminum foil, and place underneath the broiler. Cook, flipping occasionally with a pair of tongs, until blacked on all sides.

  3. When chiles are blackened, transfer to a plastic bag and seal. Let them steam for at least five minutes. When done, peel off the blackened skins. Cut a slit down the side of each, starting under the stem and continuing down to the tip. Carefully remove the seeds, being careful not to tear the chile.

  4. Using a sharp knife, cut the kernels off the corn cobs. Heat the olive oil in a large skillet set over medium-high heat. When shimmering, add the onion and garlic. Cook until onion is translucent, about two minutes. Add the corn, and season with salt and pepper. Cook, stirring often, until corn turns golden brown, about five minutes. Turn off heat and set aside.

  5. Carefully stuff each chile with a layer of 1⁄2 cup of the sauteed corn mixture, 1⁄4 cup of the shredded cheese, and 1 1⁄2 tablespoons of the crema. Finally, add a 1 1⁄2 tablespoon of cheese on top of each slit. When stuffed, place each chile slit side up on a baking dish.

  6. Transfer baking dish to the upper middle rack in the oven and cook for ten minutes. Turn on the broiler to high, and cook until the cheese is golden brown, about five minutes. Serve immediately.

Nutrition Facts (per serving)
488 Calories
35g Fat
28g Carbs
20g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 488
% Daily Value*
Total Fat 35g 45%
Saturated Fat 18g 89%
Cholesterol 80mg 27%
Sodium 791mg 34%
Total Carbohydrate 28g 10%
Dietary Fiber 4g 14%
Total Sugars 7g
Protein 20g
Vitamin C 20mg 101%
Calcium 511mg 39%
Iron 1mg 8%
Potassium 422mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)