Roasted Pasilla Peppers with Corn and Cotija

Deselect All

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