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Corn with Roasted Chiles, Creme Fraiche, Cotija Cheese
Corn with Roasted Chiles, Creme Fraiche, Cotija Cheese
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Prep Time:
35 minutes
Cook Time:
19 minutes
Total Time:
74 minutes
Sauteed corn with roasted chiles, bell pepper, creme fraiche, lime juice, and Cotija cheese for a creamy and tangy balance.
Ingredients:
  • 1 small poblano pepper
  • 1 small serrano pepper
  • 3 tablespoons canola oil
  • 0.5 onion, thinly sliced, or to taste
  • 2 cloves garlic, finely chopped
  • 8 ears corn, shucked and kernels removed
  • 1 roasted red pepper, diced
  • salt and freshly ground black pepper to taste
  • 1 lime, juiced
  • 2 tablespoons cold unsalted butter
  • 2 tablespoons creme fraiche
  • 2 tablespoons finely chopped fresh cilantro
  • 0.25 cup grated Cotija cheese
Instructions:
  • Position the oven rack 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.
  • Halve poblano and serrano peppers lengthwise, removing stems, seeds, and ribs. Arrange peppers cut side down on the baking sheet.
  • Place peppers under the broiler until skin is blackened and blistered, for 5 to 8 minutes. Transfer blackened peppers to a bowl and cover tightly with plastic wrap to steam as they cool for about 20 minutes. Peel off skins and dice peppers.
  • In a large saucepan over medium-high heat, sizzle onions until softened, for about 5 to 7 minutes. Stir in garlic and serrano pepper, cook until fragrant, around 1 minute. Toss in corn, red pepper, and poblano pepper. Cook until corn is tender, for 8 to 10 minutes. Season with salt and pepper.
  • Combine zesty lime juice, rich butter, creamy creme fraiche, and fragrant cilantro into the vegetable medley. Serve in a decorative bowl and top generously with Cotija cheese.

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