6    Chiles Poblanos
2 tb Sweet butter
1 md Onion; peeled & chopped
-fine
1    Clove garlic; peeled &
-minced
3    Ears corn; kernels only
Coarse salt
Black pepper; ground
1/2 lb Farmers cheese
1 c  Creme fraiche
1/2 c  Monterey Jack; grated

Char the peppers over a gas flame or under a broiler, turning them often to
ensure they char evenly. Wrap the charred peppers in a dish cloth and let
cool for several minutes. Carefully scrap the skins off the peppers, making
sure not to poke any holes in the peppers. Cut a slit in the side of each
pepper and remove the seeds. Set the peppers aside. Preheat the oven to 350
degrees. Melt the butter in a skillet. Saute the onion and garlic until the
onion is soft. Add the corn, salt and pepper. Cook for 2 minutes. Stuff the
peppers with the corn mixture and one spoonful of the farmers cheese.
Butter a baking dish large enough to hold the peppers comfortably in a
single layer. Place the peppers in the dish with the slit facing up. Pour
the creme fraiche over. Bake for 10 minutes. Sprinkle the grated cheese
over. Brown lightly under the broiler. Serve hot.

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