Corn with Roasted Chiles, Creme Fraiche, Cotija Cheese
Corn with roasted chiles, creme fraiche, and cotija cheese.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1small poblano pepper
- 1small serrano pepper
- 3tablespoons canola oil
- ½onion, thinly sliced, or to taste
- 2cloves garlic, finely chopped
- 8ears corn, shucked and kernels removed
- 1roasted red pepper, diced
- salt and freshly ground black pepper to taste
- 1lime, juiced
- 2tablespoons cold unsalted butter
- 2tablespoons creme fraiche
- 2tablespoons finely chopped fresh cilantro
- ¼cup grated Cotija cheese
Instructions
Step 1
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.Step 2
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.Step 3
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.Step 4
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.Step 5
Stir lime juice, butter, creme fraiche, and cilantro into the vegetable mixture. Transfer to a serving bowl and sprinkle with Cotija cheese.