Crema de Elote

Place the poblano chile directly over an open flame or under a broiler, turning frequently, until the skin is completely charred and blistered. Transfer the poblano chile to a bowl, cover tightly with plastic wrap, and let it steam for 10 minutes. Once cooled, peel off the skin, remove the stem and seeds, and finely dice the roasted poblano chile.

In a large pot or Dutch oven, melt the unsalted butter with the olive oil over medium heat. Add the white onion and cook until softened and translucent, about 5-7 minutes.

Add the garlic cloves to the pot and cook for another minute until fragrant.