Corn with Roasted Chiles, Creme Fraiche, Cotija Cheese

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': '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. 5

   {'id': 'step_4', 'step': 5, 'text': 'Stir lime juice, butter, creme fraiche, and cilantro into the vegetable mixture. Transfer to a serving bowl and sprinkle with Cotija cheese.'}

📊 Nutrition Facts

Per serving (4 servings total)