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.
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.
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.
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.
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
If you like this poblano mexican street corn off the cob, you’ll like these other side dishes:
- Mexican street corn off the cob
- Roasted parmesan carrots
- Roasted parmesan broccoli
- Best way to roast potatoes
- Slow cooker creamed corn
Poblano Mexican Street Corn off the Cob
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 3 poblano peppers, roasted and diced
- 2 tablespoons unsalted butter, room temperature
- 1/4 cup mayo
- 1 teaspoon smoked paprika
- 6 cups frozen corn kernels, thawed
- 3 ounces cotija cheese, freshly grated or crumbled
- Juice of 1/2 a lime
- Handful of freshly of chopped parsley
- Salt and pepper, to taste
- 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!