In this recipe, corn is cut fresh from the cob and used to fill poblano chiles, which are wrapped in fresh cornhusks, eliminating the need for soaking. Although a metate would traditionally be used to grind the corn in southern Puebla, where chiltamales originated, a blender or food processor makes this dish an easy one.
- 4 cups corn kernels, cut fresh from the cob
- ¼ cup milk
- 2 tablespoons cornstarch
- ½ cup unsalted butter, melted
- ¼ cup sugar
- 1 teaspoon salt
- 8 poblano chiles, roasted, seeded, peeled and slit up one side
- 16 fresh cornhusks
Liquefy the corn with the milk in a blender or food processor until a fine puree is obtained. Scrape the puree into a mixing bowl and add the cornstarch, butter, sugar and salt, beating well after each addition.
Divide the mixture evenly among the chiles, filling them loosely to allow for expansion as the batter steams.
Wrap each chile in 2 cornhusks, and then in aluminum foil. Place them on a rack in a stockpot or steamer with water in the bottom. Cover and steam for 1 hour.
Remove the foil and husks and serve the chiltamales hot, with a dusting of crumbled hard cheese if desired, and salsa and Mexican crema on the side.