Elevate simple corn to a symphony of smoky, creamy, and tangy flavors. Roasted chiles provide a gentle heat, balanced by the cool richness of creme fraiche and the salty crumble of Cotija cheese. This vibrant side dish is perfect for summer barbecues or as a flavorful accompaniment to any meal.

Follow The Directions

01

Step

Prepare the Peppers: Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. (5 minutes)

02

Step

Roast the Peppers: 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. (2 minutes)

03

Step

Broil Until Blackened: Cook under the preheated broiler until the skin of the peppers has blackened and blistered. (5-8 minutes)

04

Step

Steam and Peel: Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool. Remove and discard skins. Dice peppers. (20 minutes)

05

Step

Sauté Aromatics: Heat oil in a large saucepan over medium-high heat. Add onions; cook and stir until softened. Add garlic and serrano pepper; saute until fragrant. (6-8 minutes)

06

Step

Cook the Corn: Add corn, red pepper, and poblano pepper. Saute until corn is tender. Season vegetable mixture with salt and pepper. (8-10 minutes)

07

Step

Finish and Serve: Stir lime juice, butter, creme fraiche, and cilantro into the vegetable mixture. Transfer to a serving bowl and sprinkle with Cotija cheese. Serve immediately. (2 minutes)

For a spicier dish, leave some of the serrano pepper seeds in. To mellow the heat, be sure to remove all seeds and ribs.
If you don't have creme fraiche, sour cream can be substituted. However, the flavor will be slightly tangier.
Freshly shucked corn is best for this recipe, but frozen corn can be used in a pinch. Be sure to thaw it completely before adding it to the pan.
The roasted red pepper can be made ahead of time, or purchased pre-roasted from the store.