Poblano chile peppers are in peak season in summer and early fall. Ripe specimens are reddish brown and sweeter than the green ones. Be sure to remove the seeds and membranes before cooking; that's where the heat comes from.
- 1 package frozen baby gold and white corn
- Fat-free milk
- Poblano chiles (4) or green chiles
- Reduced-fat sharp cheddar cheese
View Recipe: Spicy Poblano and Corn Soup