Name: Corn with Roasted Chiles, Creme Fraiche, Cotija Cheese
Prep time: 35 min
Cook time: 35 min
Yield: 4
Ingredients: Poblano pepper - 1 small; Serrano pepper - 1 small; Canola oil - 3 tablespoons; Onion, thinly sliced, or to taste - ½; Garlic, finely chopped - 2 cloves; Corn, shucked and kernels removed - 8 ears; Roasted red pepper, diced - 1; Salt and freshly ground black pepper to taste - 1; Lime, juiced - 1; Cold unsalted butter - 2 tablespoons; Creme fraiche - 2 tablespoons; Finely chopped fresh cilantro - 2 tablespoons; Grated Cotija cheese - ¼ cup

Corn with Roasted Chiles, Creme Fraiche, Cotija Cheese

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Corn with Roasted Chiles, Creme Fraiche, Cotija Cheese

1. Poblano pepper - 1 small

2. Serrano pepper - 1 small

3. Canola oil - 3 tablespoons

4. Onion, thinly sliced, or to taste - ½

5. Garlic, finely chopped - 2 cloves

6. Corn, shucked and kernels removed - 8 ears

7. Roasted red pepper, diced - 1

8. Salt and freshly ground black pepper to taste - 1

9. Lime, juiced - 1

10. Cold unsalted butter - 2 tablespoons

11. Creme fraiche - 2 tablespoons

12. Finely chopped fresh cilantro - 2 tablespoons

13. Grated Cotija cheese - ¼ cup

How to cook deliciously - Corn with Roasted Chiles, Creme Fraiche, Cotija Cheese

1. Stage

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

2. Stage

Cut poblano and serrano peppers in 1/2 from top to bottom; remove stems, seeds, and ribs. Place peppers with cut sides down onto the prepared baking sheet.

3. Stage

Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice peppers.

4. Stage

Heat oil in a large saucepan over medium-high heat. Add onions; cook and stir until softened, 5 to 7 minutes. Add garlic and serrano pepper; saute until fragrant, about 1 minute. Add corn, red pepper, and poblano pepper. Saute until corn is tender, 8 to 10 minutes. Season vegetable mixture with salt and pepper.

5. Stage

Stir lime juice, butter, creme fraiche, and cilantro into the vegetable mixture. Transfer to a serving bowl and sprinkle with Cotija cheese.