Side Dish | Vegetable

Corn with Roasted Chiles, Creme Fraiche & Cotija Cheese

Corn with roasted chiles, creme fraiche and 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

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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.