Corn with Roasted Chiles, Creme Fraiche & Goat Cheese

I have a refrigerator full of food bought before the heat came upon us here in the OC.  One item was a few roasted Hatch chilies.  I first hear about from my Adopt a Blogger Adrienne at Hungry Bruno.  A few days later I saw them in Bristol Farms.  Curious, I bought a few.  The chile comes from Hatch, New Mexico and is the center of an annual Labor Day Weekend Chile Festival.

Last night I had to give in and roast them.  Not thinking clearly, I peeled them without gloves.  Just not a good idea.  I paid for that choice the rest of the evening.  I froze a few for future use but loved the flavor.

Tonight I was determined to use up a few things and went searching for a new recipe.  I found this one by Bobby Flay.  He is one of my favorite chefs.  I love how flavorful his recipes are.

When I took a bite of this I was in heaven.  It was tart from the creme fraiche and lime, creamy from the cheese and a bit of kick from the peppers.  If you have a Labor Day get together bring this and your friends will be gushing.

Corn with Roasted Chiles, Creme Fraiche & Cotija Cheese
adapted from a recipe by Bobby Flay
Serves: 4

3 tablespoons canola oil
Salt and freshly ground black pepper
1 large shallot
2 cloves garlic, finely chopped
1 small roasted poblano chile, finely diced ( I used a hatch chile)
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 goat cheese, crumbled

Heat the oil in a large sauté pan over medium-high heat. Add onions and cook until soft. Add garlic and cook for 1 minute. Stir in the poblano, red pepper and corn and cook until the corn is tender, about -810 minutes.

Stir in butter, crème fraiche, lime juice and cilantro; transfer to a serving bowl and sprinkle with goat cheese.