Corn with Roasted Chiles, Creme Fraiche, Cotija Cheese

Fresh corn is sauteed with roasted chiles and bell pepper; creme fraiche, lime juice, and Cotija cheese add a balance of creamy and tangy.

• Preparation Time: 35 mins
• Cooking Time: 19 mins
• Total Time: 54 mins
• Calories: 383 Calories

Ingredients

• salt and freshly ground black pepper to taste
• 1 lime, juiced
• 2 tablespoons creme fraiche
• 3 tablespoons canola oil
• 2 cloves garlic, finely chopped
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons cold unsalted butter
• 1 roasted red pepper, diced
• 1 small poblano pepper
• 1 small serrano pepper
• ½ onion, thinly sliced, or to taste
• 8 ears corn, shucked and kernels removed
• ¼ cup grated Cotija cheese

Recipe 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.