Best Roasted Pasilla Peppers With Corn And Cotija Recipes

CORN WITH ROASTED CHILES, CREME FRAICHE, COTIJA CHEESE

Corn with Roasted Chiles, Creme Fraiche, Cotija Cheese image

Corn with roasted chiles, creme fraiche, and cotija cheese.

Provided by Nesto

Categories Side Dish Vegetables Corn

Time 1h14m

Yield 4

Number Of Ingredients 13

Ingredients

1 small poblano pepper
1 small serrano pepper
3 tablespoons canola oil
½ onion, thinly sliced, or to taste
2 cloves garlic, finely chopped
8 ears corn, shucked and kernels removed
1 roasted red pepper, diced
salt and freshly ground black pepper to taste
1 lime, juiced
2 tablespoons cold unsalted butter
2 tablespoons creme fraiche
2 tablespoons finely chopped fresh cilantro
¼ cup grated 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.

Nutrition Facts : Calories 383.4 calories, Carbohydrate 41.5 g, Cholesterol 34.1 mg, Fat 23.9 g, Fiber 6.3 g, Protein 8.9 g, SaturatedFat 8.2 g, Sodium 247.8 mg, Sugar 8.4 g

ROASTED PEPPERS WITH GARLIC AND BASIL

Roasted Peppers with Garlic and Basil image

These colorful peppers are great on sandwiches, in pasta dishes, or as part of an antipasto platter. The recipe can easily be doubled, and the peppers can be stored in an airtight container in the refrigerator for up to one week.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 20m

Number Of Ingredients 6

Ingredients

4 bell peppers (red, yellow, or orange)
1/4 cup extra-virgin olive oil
1 tablespoon white-wine vinegar
2 garlic cloves, halved lengthwise
Few sprigs of basil
Coarse salt and freshly ground black pepper

Steps:

Heat broiler, with rack 6 inches from heat. Cut peppers in half through the stem; discard stems, ribs, and seeds. Place peppers cut side down on a rimmed baking sheet.
Roast peppers under the broiler until skins are charred, rotating baking sheet occasionally to cook evenly, about 10 minutes. Transfer peppers to a bowl, and cover with plastic wrap. Let steam until cool enough to handle, about 10 minutes.
Using a paper towel, rub peppers to remove blackened skin, and discard. Cut peppers into strips, and place in a clean bowl. Pour over strips any accumulated juice from other bowl. Add oil, vinegar, garlic, and basil; season with salt and pepper. Toss to combine. Serve warm or at room temperature.