Mexican Street Corn Off the Cob

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Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


Poblanos are the perfect peppers for anyone who doesn’t like the heat. This is a deconstructed take on Mexican street corn – or elote from Christopher Patrick. I found this recipe in the June/July 2018 Garden and Gun.


4 poblano peppers

6 ears of corn on the cob, in the husk

1/4 cup salted butter, melted

1 cup crema Mexicana

1/2 cup fresh lime juice

1/2 cup cilantro chopped

1/2 cup scallions chopped

1/2 cup Cotija cheese, grated

hot sauce to taste (Crystal)


1. Place peppers and corn on a hot grill and turn frequently until charred on all sides.

2. Move them to a large bowl and cover. Allow to steam for 20 minutes.

3. Using a towel, remove the charred pepper skins and the stems. Cut open and remove the white ribs and seeds. Cut into strips and dice into quarter inch cubes.

4. Remove husk from corn and cut out the kernels off the cob.

5. In a large bowl, combine diced peppers, corn kernels, butter, cream, lime juice, cilantro and scallions. Toss gently to mix. Garnish with cheese and hot sauce. Serve warm.

Rating: 5