Cup A'Elotes (From Sandwich King)

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
  • 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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