Name: Fish in Corn Husks
Prep time: 40 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 fish fillets, white; 4 tablespoons sour cream; 4 slices asadero cheese; 2 Poblano chiles, deveined, roasted, peeled, and in strips; 4 tablespoons corn kernels; 5 leaves ear corn; 1 teaspoon salt; 1/2 teaspoons ground black pepper

Preparation

40 mins

Medium

We start by seasoning the fish fillets with salt and pepper. Next, on each corn husk, we place a fillet and add a tablespoon of cream, a slice of asadero cheese, half a poblano pepper in strips, and a tablespoon of corn kernels. We wrap the fish in the corn husk, as if we were wrapping a tamale. With the excess corn husk, we cut some ties and tie them around the wrapping to ensure it doesn’t open during cooking and to give a better presentation.