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
Print

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!
Course Side Dish
Cuisine Mexican
Prep Time 30 minutes
Total Time 30 minutes
Servings 6
Calories 310kcal
Author Julie Wampler

Ingredients

  • 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

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

Notes

Nutrition Facts
Poblano Mexican Street Corn off the Cob
Amount Per Serving (1 Serving)
Calories 310 Calories from Fat 171
% Daily Value*
Fat 19g29%
Carbohydrates 27g9%
Fiber 6g24%
Sugar 10g11%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition facts are an estimate and not guaranteed to be accurate.

Nutrition

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