Corn with Roasted Chiles, Creme Fraiche, Cotija Cheese
Fresh corn, roasted chiles, and bell pepper are sauteed together; creme fraiche, lime juice, and Cotija cheese add a creamy-tangy balance.
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.