CHILE RELLENOS ON A SAUCE OF FRESH CORN

So Simple Chile Relleno

8 chiles (I used piquillos, espelletes and poblanos)
6 oz blue cheese

Instructions: Burn your chiles over the flame of your gas stove-top turning to blacken as evenly as possible. Try not to burn them to a crisp. Place chiles in a bowl with a plate on top while they cool.

So So Simple Fresh Corn Sauce

1/4 cup shallot, chopped
a little oil
corn kernels from 3 ears
a pinch of smoked salt (if not...regular salt will do)

Cut the corn off of the cob using a serrated bread knife. Saute the shallot and then add the corn kernels cooking for 2 or 3 minutes. Add a little water to thin it out.

Fry the chiles in a tiny bit of olive oil just enough to brown, allowing the cheese to melt. Serve the chiles over the corn sauce.