6-8 fresh pasilla (poblano) peppers (these are the dark green triangular looking peppers)
2 Tbsp butter
3 cups fresh or frozen, thawed, corn kernels
3 green onions, sliced, including green tops
2 tsp dried oregano
1 cup Mexican crema or sour cream
¼ cup crumbled Mexican cotija or grated Parmesan
Salt & pepper
½ pound small cooked shrimp, optional
Directions
Roast the peppers over a flame or in a dry skillet, turning with tongs as needed, until charred all over. Put roasted peppers in a plastic bag and let sit until skin rubs off easily; remove skin. Cut a slit in 1 side of each pepper to create a pocket; pull out ribs and seeds. Set peppers aside.
In a frying pan, melt butter and add corn, green onions, and oregano. Sauté until onions are soft and corn is cooked (about 5 minutes). Stir in crema and cotija, then season to taste with salt and pepper. Add shrimp to mixture, if using, and spoon filling evenly into peppers.
Arrange peppers in a baking dish, cover with foil, and bake in a preheated 350 degree oven about 15 minutes.
