Cup A'Elotes (From Sandwich King)
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!
INGREDIENTS
Nutrition- 8
-
- kosher salt & freshly ground black pepper
Poblano Crema
- 3poblano peppers, charred on a grill
- 1cup Mexican crema (I used sour cream)
- 1 1⁄2teaspoons agave nectar (I used honey)
- 1
next comes the poblano crema
- 1⁄4
- kosher salt & freshly ground black pepper
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DIRECTIONS
- Brush corn with oil.
- Grill husked corn until 50% black.
- 1 cup crumbled cotija cheese (I used feta).
- Slice the corn off the cobs- don't forget to season them with salt and pepper.
- Put into a bowl.
- 1 cup Poblano Crema, recipe follows.
- Grill the poblanos until blackened.
- Take the stems off the peppers.
- Put them into a glass bowl and cover with saran wrap.
- Let them sit 10 minutes.
- Peel off skin and put the flesh of the peppers into food processor.
- Add salt and pepper.
- Add honey.
- Add juice of one lime.
- Add cliantro if desired.
- Process until smooth. You will get a green looking sour cream. This is the poblano crema to fnish the dish.
- Add this to the corn and serve in bowls.
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