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Corn with Roasted Chiles and Cotija Cheese

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PREP TIME
35 min
COOKING TIME
19 min
TOTAL TIME
74 min
SERVINGS
4 servings
Dinner
Corn with Roasted Chiles and Cotija Cheese
Ingredients
  • 1 small poblano pepper
  • 1 small serrano pepper
  • 3 tablespoons canola oil
  • 1/2 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
  • 1/4 cup grated Cotija cheese
Instructions
1
Position the oven rack approximately 6 inches away from the heat source and set the broiler to its highest temperature. Cover a baking sheet with aluminum foil for easy cleanup.
2
Cut poblano and serrano peppers in half lengthwise, carefully removing the stems, seeds, and membranes. Place the pepper halves cut-side down on the prepared baking sheet.
3
Expose the peppers to intense heat under the preheated broiler for 5 to 8 minutes, or until their skin has turned dark and blistered. Transfer the blackened peppers to a bowl and cover them tightly with plastic wrap, allowing them to steam as they cool for about 20 minutes. Remove the skins and discard them. Dice the peppers into small pieces.
4
Heat oil in a large saucepan over high heat, stirring constantly. Add sliced onions and cook until they are softened and translucent, 5 to 7 minutes. Introduce minced garlic and the diced serrano pepper into the saucepan, cooking until fragrant for approximately 1 minute. Add frozen corn, diced red pepper, and the diced poblano pepper to the saucepan. Cook until the corn is tender, 8 to 10 minutes. Season the vegetable mixture with salt and pepper to taste.
5
Combine lime juice, melted butter, creme fraiche, and chopped cilantro into the vegetable mixture. Transfer the mixture to a serving bowl and top it with crumbled Cotija cheese