Chili Rellenos with fresh Corn Stuffing - grilled in corn husks

This may be one of the best recipes I have ever created! I have always loved Chili Rellenos and even made them on occasion.  The egg batter and frying was always too labor intensive and made it hard to serve a large group. 
Being an avid follower of Rick Bayless, when I saw his version of Shrimp Chili Rellenos - I knew I had to give them a try, but my husband won't eat shrimp (drat).
Roasting and cleaning the peppers can take a lot of time - so I make these in large batches and refrigerate or freeze till needed. Note; if you do freeze them - be sure they are completely de-frosted before grilling.


Chili Rellenos in Corn Husks

package dried corn husks
8 poblano chiles

1 cup Sharp Cheddar Cheese - shredded
1 cup Mexican Mozzarella or melting cheese - shredded
1 cup Queso Blanco - shredded/crumbled

2 tablespoons olive oil
1 medium red onion - diced fine
3 - 5 chipotle peppers in adobo plus sauce
3 garlic cloves - minced (to taste)
2 cups fresh corn (could use canned or frozen if necessary)
Salt
fresh black pepper

Mexican crema and salsa for garnish

Soak corn husks. Fill large saucepan with water, cover and bring to a boil over high heat. Remove from the heat add corn husks, weight with a heat-proof plate to keep submerged, re-cover and let stand for an hour to dehydrate.

Lay the chiles on HOT grill or gas stove burner. Roast chiles - turning until blackened and blistered, about 4 minutes. Collect in a bowl and cover with a kitchen towel. When chiles are cool enough to handle, peel off the blistered skin. Make a slit in the side of each chile and use your finger to scrape out the seeds. Rinse briefly to remove any stray seeds or bits of skin. Dry with paper towels.

In skillet, heat 2 tablespoons on olive oil - saute' finely chopped onion until translucent. Add garlic, salt and pepper - cook 1 minute. Then add 2 cups fresh corn - cook 2 minutes, Add finely chopped chipotle peppers and some of the adobo sauce (to taste) and heat through. Remove from heat.

To assemble; 
Stuff each chile with a portion of the cheese mixture. Then a small about of corn mixture topped with a bit more cheese. Press into chiles and close slit.
Choose large corn husks. Dry husks with a towel and lay Poblanos lengthwise on the corn husks and roll up. Choose another corn husk, lay "chile relleno" - tapered end pointing the opposite direction and roll up again. Tear six 1/4-inch strips from the remaining corn husks and use them to tie around the center of each roll. Or use cooking twine.

Place rellenos on 400 degree grill. Grill them for 10 to 12 minutes, turning them regularly, until the corn husks are slightly charred, the cheese has melted. Slide them onto plates, cut off the ties, pry back the husk and serve without hesitation.

Salsa and Mexican crema for garnish.

Adapted from Rick Bayless http://www.rickbayless.com/recipe/view?recipeID=206