Spicy and creamy corn dish with a Mexican twist

This recipe for corn with roasted chiles, creme fraiche, and cotija cheese is a flavorful and satisfying side dish that is perfect for any meal. The roasted chiles add a smoky heat, the creme fraiche provides a creamy tang, and the cotija cheese adds a salty finish. Enjoy this dish on its own or serve it alongside your favorite Mexican-inspired main course.

Ingredients

• 4 ears of corn, husks removed
• 2 poblano chiles, roasted, peeled, and diced
• 1/2 cup creme fraiche
• 1/4 cup crumbled cotija cheese
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon lime juice
• Salt and pepper to taste

Directions

1. Preheat the grill to medium-high heat.
2. Grill the corn, turning occasionally, until charred in spots, about 10 minutes. Remove from the grill and let cool slightly.
3. Cut the kernels off the cobs and place in a large bowl.
4. Add the roasted poblano chiles, creme fraiche, cotija cheese, cilantro, lime juice, salt, and pepper to the bowl with the corn kernels. Mix well to combine.
5. Serve the corn mixture in a serving dish and garnish with additional cilantro and cotija cheese, if desired.

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