Corn with roasted chiles, crème fraiche, and cotija cheese from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen (page 209) by Bobby Flay

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Notes about this recipe

  • averythingcooks on May 02, 2025

    Not surprisingly, this hit all the flavour notes we love. I added some diced Fresnos with all the other peppers, used a splash of 5% cream for the creamy dairy, a big splash of pickled jalapeno brine for the acid & because I can't get cotija cheese here, parmesan was great substitute. This will be made again for sure.

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