Recipe: Poblano-corn cobbler

Total time: 1 hour, 45 minutes

Servings: 6 to 8

2 poblano chiles

3 large ears corn

2 tablespoons butter

1 small onion, finely diced

Sea salt to taste

2 small yellow crookneck squash, cut into 1/4 -inch dice

1 teaspoon ground cumin

1 teaspoon dried oregano, preferably Mexican

Freshly ground black pepper

Kosher salt

1 3/4 cups heavy cream, divided

1 cup flour

1 tablespoon sugar

1/2 teaspoon baking powder

1. Heat the oven to 400 degrees. Roast the chiles under the broiler or over a gas flame until they are blackened on all sides, about 10 minutes. Cool, then slip off the skins and scrape out the seeds. Cut into a fine dice and set aside in a mixing bowl.

2. Using a steamer or a steamer basket, steam the corn until tender, about 10 to 15 minutes. Cool the cobs, then slice off the kernels. Add the corn kernels to the poblanos.

3. Melt the butter in a sauté pan over medium-high heat and add the onion and a large pinch of sea salt. Cook until soft but not brown, stirring occasionally, about 4 minutes. Add the squash, cumin and oregano and cook until tender, about 5 minutes.

4. Add the squash mixture to the bowl with the corn and poblanos. Add 1 cup of the cream and mix well. Season with pepper and three-fourths teaspoon salt, or to taste. Spoon into an 8-by-12-inch oval baking dish and set aside.

4. Wipe the bowl clean and add the flour, sugar, baking powder and kosher salt. Toss to mix. Add the remaining cream and toss with a fork just until the dough clings together. Dollop the dough evenly over the vegetable mixture.

5. Bake 45 minutes, until the topping is nicely browned.

Each of 8 servings: 336 calories; 5 grams protein; 30 grams carbohydrates; 3 grams fiber; 23 grams fat; 14 grams saturated fat; 79 mg. cholesterol; 420 mg. sodium.