Grill the corn for this side dish on an outdoor grill if you have one.
3 poblano chiles
4 tablespoons (1/2 stick) unsalted butter
4 ears of corn, husks removed
4 scallions, shredded
2 tbsp. chopped cilantro
1 tbsp. fresh lime juice
1 tbsp. polenta (or cornmeal)
2/3 cup heavy cream
3 plum tomatoes, peeled, seeded, and chopped
Salt and freshly ground black pepper
1. Preheat the broiler. Broil chiles 3 to 4 inches from heat, turning them regularly, until charred all over. Place them in plastic bag and tie it up. Leave until chiles are cool enough to handle; then peel, seed, and chop. (Leave the broiler on.)
2. Melt 2 tablespoons butter and brush onto corncobs. Place them under broiler and cook, turning occasionally, until tender and lightly char-grilled, 15 to 20 minutes. When cool enough to handle, scrape the kernels off the cobs.
3. In a saucepan, heat remaining 2 tablespoons butter. Add scallions and cook until softened. Stir in cilantro, chiles, lime juice, polenta, and cream, and simmer until thickened, 4 to 5 minutes.
4. Stir in tomatoes and corn. Season with salt and pepper to taste and serve hot.