Corn with Roasted Chiles, Creme Fraiche and Cotija Cheese Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			3 tablespoons canola oil 1 small red onion, finely chopped 2 cloves garlic, finely chopped 1 serrano chile, roasted, peeled, seeded and finely diced 1 small poblano chile, roasted, peeled, and finely diced 1 red bell pepper, roasted, peeled, and finely diced 2 cups fresh corn kernels (bbq is best) 2 tablespoons cold unsalted butter 2 tablespoons creme fraiche Juice of 1 lime 2 tablespoons finely chopped fresh cilantro Kosher salt and freshly ground black pepper 1/2 cup grated cotija cheese (2 ounce)
			Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and serrano chile and cook for 1 minute. Stir in the poblano, red pepper, and corn and cook until the corn is tender, 8 to 10 minutes. Stir in the butter, creme fraiche, lime juice, and cilantro and season with salt and pepper. Transfer to a serving bowl and sprinkle with the cotija cheese.