Active Time
N/A
Total Time
N/A
Yield
Serves : MAKES ABOUT 1 1/2 CUPS

How to Make It

Step 1    

Roast the Anaheim and poblano chiles over a gas flame or under a broiler, turning often, until charred all over. Put the chiles in a bowl, cover with plastic wrap, and let steam for 5 minutes. Peel the charred skin, allowing the juices to fall into the bowl. Discard the cores, ribs and seeds, coarsely chop the chiles and transfer to a small bowl. Strain the chile juices over the chopped chiles.

Step 2    

Heat the olive oil in a medium nonreactive saucepan. Add 1/2 cup of the corn kernels and the chopped onion and cook over moderate heat, stirring occasionally, until the onion is wilted, about 4 minutes. Add the chicken stock to the pan and raise the heat to high. Boil until the liquid is reduced by half, about 5 minutes. Stir in the roasted chiles with their juices and the cilantro and season with salt and pepper.

Step 3    

Transfer the mixture to a blender or food processor and puree until smooth. Return the sauce to the saucepan and add the remaining 1/4 cup corn kernels. Bring the corn sauce to a simmer over low heat and whisk in the butter until incorporated; do not let the sauce boil. Remove from the heat and season with salt and pepper.

Make Ahead

The sauce can be refrigerated for up to 1 day.

Serve With

Any kind of beefsteak, pork, lamb, chicken, salmon, lobster tails.

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