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A different take on the original Mexican street corn off the cob. This poblano Mexican street corn off the cob is extra creamy, smoky, and flavorful! #mexicancorn #corn #cornrecipes #offthecob
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I’m back with another Mexican street corn off the cob recipe but this time it’s a recipe poblano Mexican street corn off the cob!

It’s almost the same version as my original Mexican street corn off the cob but there is definitely some subtle variations, which I’ll get to shortly.

You all LOVE the original Mexican street corn off the cob recipe and it’s actually the second most popular recipe on my site for months now.

Definitely am not shocked by this because it’s SO good and SO easy to make.

A different take on the original Mexican street corn off the cob. This poblano Mexican street corn off the cob is extra creamy, smoky, and flavorful! #mexicancorn #corn #cornrecipes #offthecob

I love Mexican street corn off the cob because it’s way less messy and you can get so much more of it.

Let’s be real, when you eat corn on the cob, you don’t really get all the kernels because there’s always some parts of it left on the cob.

With Mexican street corn off the cob, you get every morsel (or kernel) and you are able to get so much more of it.

Not to mention, you won’t have the need to floss immediately after.

How is this different from your original Mexican street corn off the cob recipe?

This poblano Mexican street corn off the cob recipe has subtle variations off my original Mexican street corn off the cob recipe but I think you’ll enjoy the subtle variations.

For one, this poblano version is creamier because I ended up using a more butter and mayo ratio.

It has a smokier flavor because of the roasted poblano peppers and the lime squeeze gives it a nice burst of tang and zing.

A different take on the original Mexican street corn off the cob. This poblano Mexican street corn off the cob is extra creamy, smoky, and flavorful! #mexicancorn #corn #cornrecipes #offthecob

Can I use frozen corn?

Yes, that’s what I did this time because sweet corn isn’t around just yet.

Just thaw it and make sure it’s warm (microwave or stovetop).

Can I grill the corn on the cob first?

Yes! That’d be so good.

A different take on the original Mexican street corn off the cob. This poblano Mexican street corn off the cob is extra creamy, smoky, and flavorful! #mexicancorn #corn #cornrecipes #offthecob

I can’t find cotija cheese.

You can use feta!

I don’t like cilantro.

Friend, neither do I. I think it tastes like soap…which is why I used parsley in this!

Can I use another type of pepper if I can’t find poblano peppers?

Poblano peppers are fairly mild in flavor and heat so if you can’t find poblano peppers, I would just opt to make the original Mexican corn off the cob recipe.

If you used something like a green bell pepper, it would overpower the rest of the flavors of the dish and if you used another pepper, it might be too spicy.

A different take on the original Mexican street corn off the cob. This poblano Mexican street corn off the cob is extra creamy, smoky, and flavorful! #mexicancorn #corn #cornrecipes #offthecob

Can I serve this cold?

I think it is best room temperature!

How does this keep?

You can keep it in the refrigerator for up to three days but eating it as soon as possible is the best.

You likely won’t have a problem with this keeping though, lol

A different take on the original Mexican street corn off the cob. This poblano Mexican street corn off the cob is extra creamy, smoky, and flavorful! #mexicancorn #corn #cornrecipes #offthecob

If you like this poblano mexican street corn off the cob, you’ll like these other side dishes:

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4.34 from 12 votes

Poblano Mexican Street Corn off the Cob

A much less messier way to have your favorite side dish! This take on my original Mexican street corn off the cob is made with poblano peppers!
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 6

Ingredients 

  • 3 poblano peppers, roasted and diced
  • 2 tablespoons (28 g) unsalted butter, room temperature
  • ¼ cup (56 g) mayo
  • 1 teaspoon smoked paprika
  • 6 cups (984 g) frozen corn kernels, thawed
  • 3 ounces (85 g) cotija cheese, freshly grated or crumbled
  • Juice of 1/2 a lime
  • Handful of freshly of chopped parsley
  • Salt and pepper, to taste

Instructions 

  • Roast poblano peppers in the oven or on a gas stovetop. Put in a bowl, cover for 15 minutes, then peel the exterior of the poblanos. Remove the seeds and stem and dice the poblano peppers and set aside.
  • In a large bowl, mix together butter, mayo, and smoked paprika. Pour in the corn kernels, poblano peppers, cotija cheese, lime juice, parsley, salt and pepper. Mix with a spatula and make sure the butter/mayo mixture coats everything evenly.
  • Serve and enjoy!

Video

Nutrition

Serving: 1Serving, Calories: 310kcal, Carbohydrates: 27g, Protein: 5g, Fat: 19g, Fiber: 6g, Sugar: 10g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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8 Comments

  1. Both great recipes. Grilling corn first adds a whole new dimension to it ! But still good recipes no matter what. What I don’t understand is how you know what soap tastes like ? Cilantro gives it a Mexican/Latin flavor although one can certainly add too much of it A little is fine. Just don’t eat it with soap. ha ha

  2. This sounds amazing!! OFF THE COB is genius… With this recipe, how many does it serve? It says to use a large bowl, but I want to make a huge quantity. Thanks so much!!!!

  3. A little bland. I added ancho chile powder to the mayo, went heavy on the smoked paprika, and chopped up some red onion and green onion to mix in. I also added a couple tablespoons of fire roasted salsa verde at the end to kick it up a little more.

  4. this is good – I’ve only had mexican street corn one other time when I tried a new recipe. It was good and so is this – sweet and smoky. Off the cob and eaten with a fork – a lot less messy (haha)! Will make again. Thanks for sharing!

  5. Omg… in heaven!!!
    Want to find the best creamy chicken enchilada recipe to go with this!!
    Thank you for sharing!