1. Brush corn with oil. 2. Grill husked corn until 50% black. 3. 1 cup crumbled cotija cheese (I used feta). 4. Slice the corn off the cobs- don't forget to season them with salt and pepper. 5. Put into a bowl. 6. 1 cup Poblano Crema, recipe follows. 7. Grill the poblanos until blackened. 8. Take the stems off the peppers. 9. Put them into a glass bowl and cover with saran wrap. 10. Let them sit 10 minutes. 11. Peel off skin and put the flesh of the peppers into food processor. 12. Add salt and pepper. 13. Add honey. 14. Add juice of one lime. 15. Add cliantro if desired. 16. Process until smooth. You will get a green looking sour cream. This is the poblano crema to fnish the dish. 17. Add this to the corn and serve in bowls. ---------------------------------------------------------------------------
Nutrition
Ingredients
