Spoon this tangle of late summer chiles and sweet corn onto tortillas for an easy starter or meat-free main:
While I was traveling through the Baja Peninsula earlier this summer, I spent a night in Todos Santos at, a new farm-to-table hotel and restaurant surrounded on all sides by poblano chile fields. Looking out my balcony window over the farm, I was reminded of my old taqueria favorite and decided to recreate the dish once I got back home to Brooklyn.
I picked up a bag of locally grown poblanos at the farmers market, choosing peppers that were shiny, firm, and deep emerald green. Some specimens are so dark in color that they appear nearly black, while others may have a few red spots—signs that the chiles have been left to ripen on the plant and are likely to have a little more heat to them. Any color poblano works for this dish, just be sure to avoid any that are shriveled or soft—indicators that the chiles are old and starting to spoil.
I added a handful of roasted, end-of-season corn kernels to my rajas for some sweet pops and extra charred flavor and perfumed the sauce with Mexican oregano, which has a stronger flavor and citrus and licorice notes that set it apart from the more common Mediterranean variety. I’ve been loyal to this herb since my days cooking at, but you can feel free to substitute or leave it out if you can’t find it. If you like a little more spice, roast a jalapeño or two along with the poblanos.
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