Corn Con Cotija Courtesy Of Martine Garcia Recipes

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ROASTED PASILLA PEPPERS WITH CORN AND COTIJA



Roasted Pasilla Peppers with Corn and Cotija image

Instead of frying chiles rellenos, roasted peppers are stuffed with a filling of corn with crumbly cotija and crema, which is similar to sour cream, then baked in the embers of a low fire.

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

8 fresh pasilla or poblano peppers
2 tablespoons butter
3 cups fresh or frozen, thawed, corn kernels
3 green onions, sliced, including green tops
1 tablespoon chopped fresh oregano leaves or 2 teaspoons dried oregano
1 cup Mexican crema or sour cream
1/4 cup crumbled Mexican cotija or grated Parmesan
Salt and pepper
1/2 pound small cooked shrimp, optional

Steps:

  • Roast the peppers over a flame or in a dry skillet, turning with tongs as needed, until charred all over. Put roasted peppers in a plastic bag and let sit until skin rubs off easily; remove skin. Cut a slit in 1 side of each pepper to create a pocket; pull out ribs and seeds. Set peppers aside.
  • In a frying pan, melt butter and add corn, green onions, and oregano. Saute until onions are soft and corn is cooked (about 5 minutes). Stir in crema and cotija, then season, to taste, with salt and pepper. Add shrimp to mixture, if using, and spoon filling evenly into peppers.
  • Wrap peppers in foil and place in the embers of a burnt-down fire to warm through (about 15 minutes). Or, arrange peppers in a baking dish, cover with foil, and bake in a preheated 350 degree oven about 15 minutes.

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

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

CORN CON COTIJA (COURTESY OF MARTINE GARCIA)



Corn Con Cotija (Courtesy of Martine Garcia) image

Provided by Jason Epstein

Categories     easy, quick, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 3

6 ears of fresh, ripe sweet corn (corn should be eaten on the day it is picked)
1 cup Mexican sour cream or more to taste
4 ounces cotija grated on the fine side of a 4-sided grater (about 1 1/2 cups) or more to taste

Steps:

  • The corn may be boiled, in which case remove the husks, place corn in a pot of rapidly boiling water and remove to a warm platter after 5 minutes. Then cover with a towel. Or it may be roasted, in which case remove the outer husk, brush the ears with cooking oil and place them beneath a preheated broiler and broil 3 inches from the heat source, turning from time to time, until the kernels begin to brown, about 15 minutes in all.
  • When corn is cool enough to be handled, spread it with sour cream, then roll in grated cotija.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 31 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 18 grams, Sodium 1069 milligrams, Sugar 7 grams, TransFat 0 grams

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