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Cooking with Chef Nevin: Cheesy Chili Rellenos with Mexican Street Corn

Chef Nevin Irvin has been cooking up mouthwatering meals in professional kitchens for nearly 20 years. These days, he uses his culinary chops to carefully craft the Country Pride and Iron Skillet menus. 

From creating and testing new menu items to fine-tuning your favorites, there's always a lot going on in Chef Nevin's kitchen! Today, he's sharing his recipe for Cheesy Chili Rellenos with Mexican Street Corn. These peppers have a perfect fried crunch and are bursting with flavor. They'll definitely be a recipe you'll want to make again and again.

Chef Nevin's Cheesy Chili Rellenos with Mexican Street Corn



  • 5 Each Poblano Peppers
  • 2 Ears Corn
  • 1 Cup Mozzarella
  • 1/2 Cup Sour Cream
  • 1 Tbsp. Mayo
  • 1/4 Cup Cotija Cheese
  • 1/2 tsp. Salt, Kosher
  • 1/2 tsp. Chili Powder
  • 1/8 tsp. Cayenne Pepper
  • 1 Quart Oil, Canola
  • 2 Each Eggs
  • Flour As Needed


  1. Cook the corn either on the grill or boil until tender. Once done, cut the corn from the cob and place under refrigeration.

  2. Turn your oven broiler onto high and place peppers into an oven safe pan.

  3. Place peppers into broiler and allow skin to blister and turn black, about 5 minutes.

  4. Turn peppers over and allow the other side to blister and turn black as well.

  5. Remove peppers, place in a large bowl and add cold water.

  6. Remove skin from peppers. The cold water will help the skin fall from the peppers.

  7. In a medium mixing bowl, combine sour cream, mayo, cotija cheese, salt, chili powder, cayenne pepper, corn and mozzarella.

  8. Mix until well incorporated.

  9. Cut a small slit into each pepper and remove as many seeds as you can.

  10. Use a spoon and fill each pepper, being careful not to tear the peppers or overstuff.

  11. Once all peppers are stuffed, you can hold chilled until ready to fry and eat.

  12. Pour oil into a pot, ensuring you have 2 1/2 to 3 inches of oil.

  13. Heat oil to 350 degrees F. This is key, most mistakes made while frying at home are due to the oil temperature not being accurate. Avoid cast iron for frying.

  14. In a bowl, crack eggs and whisk.

  15. In another large bowl, add 1 1/2 to 2 cups of flour.

  16. One at a time, place the peppers into the flour, then into the egg wash and back into the flour.

  17. Carefully lower the pepper into the oil. If you have a large slotted metal spoon, you can use it to help lower the heavier stem end of the pepper into the oil, while you hold the lighter tip.

  18. Allow pepper to cook for 5 minutes, turning halfway with tongs. Even if submerged, the heat from the stove will cook hotter closer to the bottom, which makes it necessary to flip.

  19. Remove pepper from oil and place on paper towel lined plate to drain.

  20. Serve with your favorite sauces, herbs and cheese!

Chef's Tips

  • If you don't have a broiler, blister your peppers on an outdoor gas grill, or if you have a gas stove top blister them directly over the flame of one of the burners.

Hungry for more? We're serving up Chef Nevin's creations at Country Pride and Iron Skillet locations across the country.

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