“In Mexico it is common to have grilled corn with mayo and spices. Street vendors regularly sell this- This is a version that you can eat in a cup- fresh corn, grilled, and a poblano crema that is awesome!”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 8 ears corn, husks and silks removed
  • canola oil, for brushing
  • kosher salt & freshly ground black pepper
  • Poblano Crema
  • 3 poblano peppers, charred on a grill
  • 1 cup Mexican crema (I used sour cream)
  • 1 12 teaspoons agave nectar (I used honey)
  • 1 cup crumbled Cotija cheese (I used feta)
  • next comes the poblano crema
  • 14 cup fresh cilantro leaves, chopped, plus additional for garnish
  • 2 limes, juice of
  • kosher salt & freshly ground black pepper

Directions

  1. Brush corn with oil.
  2. Grill husked corn until 50% black.
  3. 1 cup crumbled cotija cheese (I used feta).
  4. Slice the corn off the cobs- don't forget to season them with salt and pepper.
  5. Put into a bowl.
  6. 1 cup Poblano Crema, recipe follows.
  7. Grill the poblanos until blackened.
  8. Take the stems off the peppers.
  9. Put them into a glass bowl and cover with saran wrap.
  10. Let them sit 10 minutes.
  11. Peel off skin and put the flesh of the peppers into food processor.
  12. Add salt and pepper.
  13. Add honey.
  14. Add juice of one lime.
  15. Add cliantro if desired.
  16. Process until smooth. You will get a green looking sour cream. This is the poblano crema to fnish the dish.
  17. Add this to the corn and serve in bowls.

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