Corn With Roasted Chiles, Creme Fraiche, Cotija Che

Name: Corn With Roasted Chiles, Creme Fraiche, Cotija Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
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.
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.
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.
5
Stir lime juice, butter, creme fraiche, and cilantro into the vegetable mixture. Transfer to a serving bowl and sprinkle with Cotija cheese.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 small poblano pepper, 1 small serrano pepper, 3 tablespoons canola oil, 1/2 onion, thinly sliced, or to taste, and more.

Yes, Corn With Roasted Chiles, Creme Fraiche, Cotija Cheese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn With Roasted Chiles, Creme Fraiche, Cotija Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions