2 ears fresh corn
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 red onion, finely diced
1 green onion, sliced
1 Roma tomato, finely diced
1/4 cup chopped chipotle chiles in adobo sauce (from can)
1/2 cup chopped cilantro
Juice of 1 1/2 limes
2 tablespoons champagne vinegar
1/4 teaspoon toasted cumin
Pinch of cayenne
3 poblano chiles
1 1/2 cups heavy cream
Pinch of salt
2 pounds potatoes, such as red or Yukon Gold
3 cups finely crumbled Wisconsin queso blanco cheese
1/4 cup minced garlic
1/2 cup dry breadcrumbs
1/2 cup cumin
1/4 cup paprika
1/4 cup chili powder
1 tablespoon coriander
1 teaspoon cayenne pepper
1 teaspoon freshly groundf pepper
4 large pork porterhouse chops
For the salsa, roast the corn on grill or in 450° F oven for about 15 minutes or until soft. Cut off the cob. Place in a large bowl. Add the red and yellow bell pepper, red and green onions, tomatoes, chipotle chiles, cilantro, lime juice, vinegar, cumin, and a pinch of cayenne. Let the salsa stand at room temperature at least 1 hour. Adjust the seasoning and heat level as desired.
For the gratin, preheat the oven to 375°F. Roast and peel the poblano chiles. Place the cream in a large bowl; add a pinch of salt. Slice the potatoes lengthwise, as thin as you can, still keeping the potatoes intact. Place the potatoes in the bowl with the cream.
Grease an 8-inch square casserole dish. Place a layer of potatoes in the bottom of the dish, keeping an even pattern and barely overlapping the slices. Sprinkle a very thin layer of cheese, garlic, salt and pepper. For the next layer, place the slices in the other direction, making a crosshatch pattern. Sprinkle with the cheese, garlic, salt, and pepper. After 3 layers, add a layer of poblano chiles, adding cheese between both sides so the layers stick together. Repeat with the potatoes, cheese, garlic, salt, and pepper. Top generously with the remaining cheese. Cover with foil. Bake about 1 hour or until toothpick can be easily inserted.
When the potatoes are soft, turn the oven to 425°F. Sprinkle the potatoes with breadcrumbs. Bake, uncovered, until toasted. Let cool. (The potatoes can be made ahead, cooled, cut in portions, and reheated in a small sheet pan at 450°F.)
For the pork, prepare the grill according to the manufacturer's directions until very hot.
Place the spices in a small sauté pan. Sauté on low heat until they start to smoke. Puree the heated spices together in a spice grinder or coffee grinder. Sprinkle the chops with salt; let stand 5 minutes. Rub with the spice mixture, and let stand another 5 minutes. Place the chops on the grill and cook to the desired temperature. (Chops this big might require some time in an oven to finish cooking without overbrowning.) The total cooking time will be about 20 minutes.
To complete the recipe, cut the gratin into squares or triangles, and place them on plates. Lean a chop against the gratin. Spoon the salsa on top of the pork, letting some of the juice run onto the plate. Garnish with a sprig of cilantro, if desired.