Corn With Roasted Chiles, Creme Fraiche, Cotija Cheese
Découvrez la recette de pâtes carbonara à faire en 15 minutes.
Recipe Summary Corn With Roasted Chiles, Creme Fraiche, Cotija Cheese
Corn with roasted chiles, creme fraiche, and cotija cheese.Ingredients | Pates Carbonara Creme Fraiche1 small poblano pepper1 small serrano pepper3 tablespoons canola oil½ onion, thinly sliced, or to taste2 cloves garlic, finely chopped8 ears corn, shucked and kernels removed1 roasted red pepper, dicedsalt and freshly ground black pepper to taste1 lime, juiced2 tablespoons cold unsalted butter2 tablespoons creme fraiche2 tablespoons finely chopped fresh cilantro¼ cup grated Cotija cheeseDirectionsSet oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.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.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.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.Stir lime juice, butter, creme fraiche, and cilantro into the vegetable mixture. Transfer to a serving bowl and sprinkle with Cotija cheese.Info | Pates Carbonara Creme Fraicheprep: 35 mins cook: 19 mins additional: 20 mins total: 1 hr 14 mins Servings: 4 Yield: 4 servings
TAG : Corn With Roasted Chiles, Creme Fraiche, Cotija CheeseSide Dish, Vegetables, Corn,