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!
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.3 poblano peppers
- 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.2 tablespoons unsalted butter, 1/4 cup mayo, 1 teaspoon smoked paprika, 6 cups frozen corn kernels, 3 ounces cotija cheese, freshly grated or crumbled, Juice of 1/2 a lime, Handful of freshly of chopped parsley, Salt and pepper
- Serve and enjoy!
Video
Nutrition
Serving: 1 Serving | Calories: 310 kcal | Carbohydrates: 27 g | Protein: 5 g | Fat: 19 g | Fiber: 6 g | Sugar: 10 g
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