Corn With Roasted Chiles Creme Fraiche Cotija Cheese Food

CORN WITH ROASTED CHILES, CREME FRAICHE, COTIJA CHEESE

Steps:

• 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.

GRILLED CORN SALAD WITH LIME, RED CHILI AND COTIJA

Steps:

• Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.
• Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through. Serve with the steak.

CREAMED CORN SUCCOTASH WITH COTIJA

Steps:

• Cut the corn from the cob and put into a bowl. Use the back of the knife and press to release the milk of the cob into the bowl with the corn.
• Heat the butter in a large saute pan over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the corn and corn milk to the pan.
• Add the sugar and cook, stirring occasionally, until the corn begins to soften slightly and heats through, about 5 minutes. Add the edamame and tomatoes and cook for 2 minutes. Add the cotija and creme fraiche and season with salt and pepper. Cook for 1 minute longer.
• Remove from the heat and stir in the lime zest, green onions and chopped cilantro. Transfer to a serving bowl and garnish with whole cilantro leaves.

CHARRED AND RAW CORN WITH CHILE AND CHEESE

Steps:

• Prepare grill for medium heat. Cut kernels from 1 corn cob and toss with shallot, chile, and lime juice in a large bowl; season with salt and pepper and set aside.
• Brush remaining 3 ears of corn with 2 tablespoons oil and grill, turning occasionally, until very tender and charred in spots, 10-12 minutes. Let cool.
• Cut kernels from cobs and add to reserved corn mixture along with cheese, cilantro, and remaining 2 tablespoons oil. Toss to combine; season with salt and pepper.

COPYCAT CHILI'S ROASTED STREET CORN RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Add the corn to a medium cast iron skillet. Drizzle with the olive oil and season with salt.
• Roast for 15-20 minutes, until charred on the outside and tender on the inside.
• In a small bowl, mix together the sour cream, mayonnaise, lime juice, salt, and chili powder.
• Remove corn from the oven and let cool slightly. Brush all over with the mayonnaise mixture, then sprinkle with the Cotija, cilantro, and more chili powder.
• Enjoy!

GRILLED CORN WITH SOUR CREAM AND COTIJA CHEESE

Steps:

• Wrap each ear of corn with a 2-inch band of foil to keep husks in place. Soak corn in a large bowl of cold water, 10 minutes. Remove from water, shaking off excess. Grill corn directly over heat source, turning often, until husks are charred and kernels are tender, 8 to 10 minutes.
• Transfer corn to a platter. Peel back husks and spread sour cream over cobs with a butter knife. Sprinkle evenly with cheese and paprika. Season to taste with salt and pepper and serve immediately.