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Corn with Roasted Chiles, Creme Fraiche & Cotija Cheese

Serves: 4

3 tablespoons canola oil
Salt and freshly ground black pepper
2 cloves garlic, finely chopped
1 roasted serrano chile, finely diced
1 small roasted poblano chile, finely diced
1 roasted red pepper, finely diced
8 ears fresh corn, kernels removed
Salt and freshly ground black pepper
2 tablespoons cold unsalted butter
2 tablespoons crème fraiche
Juice of 1 lime
2 tablespoons finely chopped fresh cilantro
¼ cup grated cotija cheese

1. Heat the oil in a large sauté pan over medium-high heat. Add onions and cook until soft. Add garlic and serrano chile and cook for 1 minute. Stir in the poblano, red pepper and corn and cook until the corn is tender, about -810 minutes. 
2. Stir in butter, crème fraiche, lime juice and cilantro; transfer to a serving bowl and sprinkle with cotija cheese.


%26 Cotija Cheese
Serves: 4

3 tablespoons canola oil
Salt and freshly ground black pepper
2 cloves garlic, finely chopped
1 roasted serrano chile, finely diced
1 small roasted poblano chile, finely diced
1 roasted red pepper, finely diced
8 ears fresh corn, kernels removed
Salt and freshly ground black pepper
2 tablespoons cold unsalted butter
2 tablespoons crème fraiche
Juice of 1 lime
2 tablespoons finely chopped fresh cilantro
¼ cup grated cotija cheese

1. Heat the oil in a large sauté pan over medium-high heat. Add onions and cook until soft. Add garlic and serrano chile and cook for 1 minute. Stir in the poblano, red pepper and corn and cook until the corn is tender, about -810 minutes. 
2. Stir in butter, crème fraiche, lime juice and cilantro; transfer to a serving bowl and sprinkle with cotija cheese.


%26 Cotija Cheese
Serves: 4

3 tablespoons canola oil
Salt and freshly ground black pepper
2 cloves garlic, finely chopped
1 roasted serrano chile, finely diced
1 small roasted poblano chile, finely diced
1 roasted red pepper, finely diced
8 ears fresh corn, kernels removed
Salt and freshly ground black pepper
2 tablespoons cold unsalted butter
2 tablespoons crème fraiche
Juice of 1 lime
2 tablespoons finely chopped fresh cilantro
¼ cup grated cotija cheese

1. Heat the oil in a large sauté pan over medium-high heat. Add onions and cook until soft. Add garlic and serrano chile and cook for 1 minute. Stir in the poblano, red pepper and corn and cook until the corn is tender, about -810 minutes. 
2. Stir in butter, crème fraiche, lime juice and cilantro; transfer to a serving bowl and sprinkle with cotija cheese.


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