Corn with Roasted Chiles, Creme Fraiche, Cotija Cheese
Corn with roasted chiles, creme fraiche, and cotija cheese.
- Serves: 4 persons
- 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
Step 1Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Step 2Cut 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 3Cook 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 4Heat 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 5Stir lime juice, butter, creme fraiche, and cilantro into the vegetable mixture. Transfer to a serving bowl and sprinkle with Cotija cheese.