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Categories:
pepper serrano pepper canola oil onion garlic corn red pepper salt lime cold unsalted butter Creme Fraiche fresh cilantro cotija cheese
Viewed: 33 - Published at: 8 years agoIngredients
- 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
Method
- Set 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.
