Corn topped with cotija cheese, creme fraiche, and roasted chiles.
| Prep Time: | 35 mins |
| Cook Time: | 19 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 14 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 small poblano pepper
- 1 small serrano pepper
- 3 tablespoons canola oil
- ½ 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
- ¼ cup grated Cotija cheese
Instructions
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil.
- 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.
- 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.
- 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.
- Stir lime juice, butter, creme fraiche, and cilantro into the vegetable mixture. Transfer to a serving bowl and sprinkle with Cotija cheese.
Nutrition Facts
| Calories | 383 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 6 g |
| Protein | 9 g |
| Saturated Fat | 8 g |
| Sodium | 248 mg |
| Sugars | 8 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
While waiting on the peppers, I decided to grill my corn so that it would have a nice char on it but that was the only change I made. If you have time, I recommend doing this. It adds a whole other dimension of flavor. I really liked the creme fraiche this one called for instead of the typical mayo like you see in others. This is good and is one I would make again.