Huitlacoche Recipe
corn truffle, roasted poblano, corn, onion, cotija cheese, cilantro
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation
- 1
Roast the Poblano Pepper
Preheat your oven to 400°F (200°C). Place the poblano pepper on a baking sheet and roast it in the oven for about 20 minutes, turning occasionally until the skin is charred and blistered. Remove from the oven, place in a bowl, and cover with plastic wrap. Allow to steam for about 10 minutes, then peel off the skin, remove the seeds, and chop the pepper.
- 2
Prepare the Onion
While the poblano is roasting, finely chop the onion. Set aside.
- 3
Chop the Cilantro
Wash and chop the fresh cilantro. Set aside for garnish.
Cooking
- 4
- 5
Add Huitlacoche and Corn
Add the huitlacoche and sweet corn kernels to the skillet with the sautéed onion. Stir to combine and cook for another 5-7 minutes until heated through.
- 6
Incorporate Roasted Poblano
Add the chopped roasted poblano pepper to the skillet. Season with salt, black pepper, and lime juice. Stir well to combine all ingredients and cook for an additional 2-3 minutes.
- 7
Add Cotija Cheese
Remove the skillet from heat and stir in the cotija cheese until well distributed. Taste and adjust seasoning if necessary.
Serving
- 8
Plate the Dish
Spoon the huitlacoche mixture onto plates. Garnish with chopped cilantro and additional cotija cheese if desired. Serve warm.