These make a great substitute for chili rellenos which take way more effort and have far more calories.  Sometimes I use an egg as a binder and sometimes I mix in a melting cheese to keep the filling together.  I personally think the combination of fresh cheeses give it a bright, light flavor which I prefer, but the gooey alternative satisfies as well.

6 Anaheim or Poblano chilies

1/4 C finely chopped sweet onion or shallot

2 ears of corn cut off cob (raw)

1C crumbled queso fresca or feta

1/3 C cottage cheese

1 clove garlic, grated

1 egg or ½ C mild melting cheese (mozzarella, monterey jack)

1t cumin

Broil the chilies, turning every 5 minutes, until the skins are black.  Let rest until cool enough to handle.  Gently peel away the skins, create a slit down the length of the chili, reach in and remove the seeds.

Preheat oven to 350. Combine onion, corn, queso and cottage cheeses, garlic, egg or melting cheese and cumin in a bowl and season the mixture to taste. Fill chilies with mixture and bake for 20-30 minutes.

Cooking time: approximately 1 hour

Serves 3 as a main course