8 servings

Ingredients:

1 poblano pepper
cooking spray
1 stick unsalted butter
1/2-cup sugar
4 egg yolks, beaten
6 big white corn cobs
1/4-cup heavy cream
1/2-cup milk
4 Tbs. rice flour
2 Tbs. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt plus a pinch extra
4 egg whites

Instructions:

1. Preheat oven to 350 degrees F.
   
2. Fire-roast poblano pepper until charred. Put it inside a plastic bag for 10 minutes.
   
3. Under a stream of water peel pepper completely.
   
4. Cut pepper into short strips and get rid of seeds. Reserve strips.
   
5. Grease muffin pan with cooking spray.
   
6. In a large bowl, cream butter and sugar. Beat in egg yolks.
   
7. Cut corn kernels from cobs and put them in a blender with heavy cream and milk to make a purée.
   
8. Add corn purée to the mixture of butter and egg yolks.
   
9. Into this mixture sift together flours, baking powder and salt.
   
10. Stir mixture until well combined and stir in poblano pepper strips
    
11. In a separate bowl, whip egg whites with a pinch of salt until they form soft peaks and fold them into corn mixture.
    
12. Pour batter into greased muffin cups and bake for 30 to 35 minutes until tops are golden.

(Copyright 2004, Gina Pacheco All rights reserved)