Grilled Chiles Rellenos with Chorizo and Corn Recipe - Sunset Magazine

Ingredients

• 1 ear of corn, husked
• 3 ½ tsp olive oil, divided
• 4 large poblano chiles
• 1 ¼ cups diced baguette (cut off crust first)
• ½ cup (4 oz.) fresh Mexican chorizo, casing removed
• 1 cup coarsely shredded Monterey jack cheese
• ⅓ cup crumbled queso fresco
• ¼ cup Mexican crema or sour cream
• 1 ½ cups pico de gallo salsa
• Cilantro sprigs