Corn w/ Roasted Chiles & Creme Fraiche

Składniki

• 3 tbsp Canola Oil

• 1 medium red onion;

chopped

• 2 cloves Garlic; chopped

• 2 Serrano chiles; Roasted,

peeled, seeded and diced

• 1 small Poblano pepper;

Roasted, peeled, seeded

and finely diced

• 1 red bell pepper; roasted, peeled, seeded and finely diced

• 2 cups Fresh corn kernels

• 2 tbsp butter; Cold

• 2 tbsp Creme fraiche

• 1 Lime; Juiced

• 2 Tablespoons Fresh Cilantro; chopped

• Kosher Salt; To taste

• Freshly ground pepper

• ¼ cup Cotija cheese grated

Wskazówki

• Heat the oil in a large sauté pan over medium-high heat.

• Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and Serrano chili and cook for 1 minute. Stir in the poblano, red pepper and corn and cook until corn is tender, about 8 to 10 minutes.

• Stir in the butter, Creme Fraiche, lime juice, cilantro and season with salt and pepper. Transfer to a serving bowl and sprinkle with the Cotija cheese.

• Note: 1 ear of corn equals about ½ cup