Indulge in the delightful fusion of flavors with this Corn with Roasted Chiles, Crème Fraîche, and Cotija Cheese recipe. Inspired by the vibrant tastes of Mexican street food, this dish combines the sweetness of corn with the smokiness of roasted chiles, all topped with the creamy tang of crème fraîche and the salty richness of Cotija cheese. This recipe is perfect for summer barbecues, family gatherings, or anytime you want to add a touch of Mexican flair to your meal.
Ingredients
- Fresh Corn on the Cob: 6 ears
- Roasted Poblano Chiles: 2 large, peeled and chopped
- Crème Fraîche: 1 cup
- Cotija Cheese: 1 cup, crumbled
- Lime Juice: 2 tablespoons
- Cilantro: 1/4 cup, chopped
- Garlic Powder: 1 teaspoon
- Paprika: 1 teaspoon
- Salt and Pepper: to taste
- Olive Oil: 2 tablespoons
Instructions
Preparing the Corn and Chiles
- Roast the Corn:
- Preheat your grill to medium-high heat.
- Husk the corn and brush with olive oil.
- Grill the corn for 10-12 minutes, turning occasionally, until charred in spots.
- Once cooked, remove from the grill and let it cool slightly.
- Use a sharp knife to cut the kernels off the cob and set aside.
- Roast the Chiles:
- Place the poblano chiles on the grill or directly over a gas flame.
- Roast until the skin is charred and blistered, turning occasionally.
- Transfer the chiles to a bowl and cover with plastic wrap. Let them steam for about 10 minutes.
- Peel the skins off, remove the seeds, and chop the chiles.
Assembling the Dish
- Combine Ingredients:
- In a large bowl, mix together the roasted corn kernels, chopped chiles, crème fraîche, lime juice, garlic powder, and paprika.
- Add Cotija and Cilantro:
- Fold in the crumbled Cotija cheese and chopped cilantro.
- Season with salt and pepper to taste.
- Serve:
- Transfer the mixture to a serving dish and garnish with additional Cotija cheese and cilantro if desired.
Tips and Variations
Tips
- Roasting Corn: If you don’t have a grill, you can roast corn in the oven. Preheat the oven to 425°F (220°C) and place husked corn on a baking sheet. Roast for 20-25 minutes, turning occasionally.
- Handling Chiles: Wear gloves when handling roasted chiles to avoid skin irritation from the oils.
Variations
- Mexican Street Corn with Cream Cheese: For a creamier texture, substitute half of the crème fraîche with cream cheese.
- Using Feta Cheese: If you can’t find Cotija cheese, feta cheese is a great substitute for its similar salty flavor.
- Spicy Kick: Add chopped jalapeños or a dash of cayenne pepper for extra heat.
- Herb Twist: Try adding fresh basil or mint for a unique twist on this classic dish.
Nutritional Information (Per Serving)
- Calories: 210
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 220mg
- Total Carbohydrates: 24g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 7g
Conclusion
This Corn with Roasted Chiles, Crème Fraîche, and Cotija Cheese recipe brings the flavors of Mexican street food right to your table. It’s a versatile dish that can be enjoyed as a side or a main course, and it pairs wonderfully with grilled meats or fish. Whether you’re hosting a party or simply craving something different for dinner, this recipe is sure to impress. Try it out, and don’t forget to share your thoughts and variations in the comments below!
We hope you enjoyed this recipe! For more delicious recipes, be sure to check out our other corn recipes and subscribe to our newsletter for the latest updates and culinary inspiration