Recipe

		Corn with Roasted Chiles, Creme Fraiche and Cotija Cheese
		Serving Size - 4
		Prepared By - Sheri
		Recipe Rating	Printer Friendly Recipe

3 tablespoons canola oil

1 medium red onion, finely chopped

2 cloves garlic, finely chopped

1 Serrano chile, roasted, peeled, seeded (see Notes), and finely diced

1 small poblano chile, roasted, peeled, seeded (see Notes), and finely diced

1 red bell pepper, roasted, peeled, seeded (see Notes), and finely diced

2 cups fresh or frozen corn kernels

2 tablespoons cold unsalted butter

2 tablespoons creme fraiche (or sour cream)

Juice of 1 lime

2 tablespoons finely chopped fresh cilantro

Kosher salt and freshly ground black pepper

1/4 cup grated cotija cheese (1 ounce)

ROASTING PEPPERS AND CHILES Preheat the oven to 375 degrees F. Brush the peppers with olive oil and season with salt and pepper, place in the oven on a rimmed baking sheet, and rotate until charred on all sides, 15 to 17 minutes. Remove from the oven and place the roasted peppers in a bowl, cover with plastic wrap, and let sit for 15 minutes to allow the skin to loosen. Then peel, halve, and seed. Treat chiles exactly the same way as the peppers. Roasted peppers and chiles can be covered and stored for up to 5 days in the refrigerator. DIRECTION: 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.