| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 6 cups |
Ingredients
- 8 ears corn, husks and silks removed
- Canola oil, for brushing
- 1 cup crumbled cotija cheese
- 1 cup Poblano Crema, recipe follows
- 1/4 cup fresh cilantro leaves, chopped, plus additional for garnish
- Kosher salt and freshly ground black pepper
- 6 poblanos, charred on a grill or roasted in an oven until blackened
- 1 1/2 cups Mexican crema
- 1 1/2 teaspoons agave nectar
- Juice from 1 lime
- Kosher salt and freshly ground black pepper
Instructions
- Heat a grill pan over medium-high heat. Lightly brush the corn with canola oil. Grill the corn until slightly charred, turning occasionally, 8 to 10 minutes total. Set aside to cool.
- Cut the kernels off of the cob and place into a bowl. Add the cotija cheese, Poblano Crema and cilantro and mix. Season with salt and pepper. Put into 6 individual cups and garnish with additional chopped cilantro.
- Peel, stem and seed the poblanos. Place in food processor and pulse until smooth. Add the Mexican crema, agave and lime juice, and season with salt and pepper. Pulse until just combined. Scoop into a bowl and spread on everything.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 204 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 6 g |
| Cholesterol | 30 mg |
| Sodium | 323 mg |
Reviews
I have made this several times now and it is always a big hit with my guests. I add a little cumin and put some of the pepper seeds in the sauce to make it spicy.
Nice salad. I used Trader Joes frozen roasted corn and then followed the recipe. Very different but good flavor combinations!
I set off to the grocery store with this in mind to make since I had just seen the episode in which this dish is featured. Sadly, there were no poblanos at stop & shop, or any other peppers besides cubanelle and jalapeno. Another disapointment at stop & shop, no cotija cheese! Still I had to make this. I switched out the crema for light sour cream, the poblanos for 1/2 a green pepper I found in my fridge and roasted, and 3 chipoltes in adobo. I also used parsley instead of cilantro. This was delicious!!!!!!! If I ever see poblanos I will be making this again, the recipe way. But even with the substitutions this is a great combo of flavors and textures. I love the Sandwich King!!!!
I made it yesterday and my whole family loved it! The cotija cheese is a must. It offsets the sweetness of the corn and brings the whole dish together.
As for the Poblano Crema, I used Crema Agria Mexican Style Sour Cream from Darigold. It was fantastic! It had a sweet mild, creamy flavor. Not too tangy like regular sour cream. With the peppers for a little heat, it was tasty. Definitely recommend this recipe!
I made this and it turned out very good. My family like crazy for it.
Watched you make this this morning and ran out for the ingredients to go with my carne asada burritos. This is SO DELICIOUS!! I couldn’t find mexican crema so I substituted sour cream and it came out perfect. I added the cilantro to the poblano crema in the food processor so I didn’t have to chop it separately – added a little extra depth of flavor too : Will definitely be making this again and again!! Thanks Sandwich King!