Chiles Rellenos with Corn

Ingredients

• 2 tablespoons butter

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 1/2 cups cooked whole kernel corn

• 1 teaspoon dried oregano

• 1/3 cup sour cream

• 6 ounces cheddar cheese, cubed

• 6 green New Mexican chiles, roasted and peeled, stems left on

• Flour for dredging

• 3 eggs, separated

• 1 tablespoon water

• 3 tablespoons flour

• 1/4 teaspoon salt

• Vegetable oil for frying

• Green Chile Sauce (see recipe)

For the Green Chile Sauce:

• 2 tablespoons vegetable oil

• 1/2 cup finely chopped onions

• 1 clove garlic, minced

• 1 tablespoon all-purpose flour

• 2 to 3 cups chicken broth

• 1 cup chopped green New Mexican chiles, roasted, peeled, stems and seeds removed

• 1 small tomato, peeled and chopped

• 1/4 teaspoon ground cumin

• Salt and freshly ground black pepper to taste

Instructions

For the Rellenos:

In a skillet, heat the butter and saute the onion and garlic until soft. Add the corn and oregano and cook for an additional 5 minutes. Remove from the heat and stir in the sour cream and cheese.

Make a slit in the side of each chile and stuff with the corn mixture. Dredge the chiles in the flour and shake off any excess.

Beat the egg whites until they form stiff peaks. Beat the yolks with the water, the tablespoon of flour, and the salt. Fold the yolks into the whites and stir gently.

Dip the chiles in the egg batter and fry one at a time in 1 to 2 inches of oil until they are golden brown.

Serve covered with green chile sauce.

For the Sauce:

 Heat a heavy skillet over medium heat, add the oil and when hot, add the onion and garlic and saute until they are soft. Stir in the flour and blend well. Simmer for a couple of minutes to cook the flour, being careful it does not brown. Slowly add the broth and stir until smooth.

Add the remaining ingredients, bring to a boil, reduce the heat and simmer until the sauce has thickened, about 15 minutes. Taste and adjust the seasonings.