I'm back with another Mexican street grain from the cob recipe, but this time it's a recipe poblano Mexican street grain from the cob!
It is almost the same version as my original Mexican street grain from the copper, but there are certainly some subtle variations that I will soon get to.
I LOVE LOVE the original Mexican street grain from the copper recipe, and it is actually the second most popular recipe on my site for months now.
Certainly not shocked by this because it is so good and SO easy to make.
I love Mexican street corn of cob because it is far 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 are always some parts of it left on the cob.
With Mexican street corn from the copper, you get every piece (or core) and you are able to get so much more of it.
Not to mention, you don't need to floss immediately after.
How does this differ from your original Mexican street grain from the cob recipe?
This Mexican poblano cob recipe street grain has subtle variations from my original Mexican street grain from the cob recipe, but I think you'll enjoy the subtle variations.
First, this poblano version is more creamy because I ended up using a more butter and mayo ratio.
It has a smokier flavor due to the roasted poblano peppers and the lime squeeze giving it a nice burst of seaweed and zing.
Can I use frozen corn?
Yeah, that's what I did this time around, because sweet corn isn't there just yet.
Just thaw it and make sure it is hot (microwave or stove).
Can I grill corn on the cob first?
Yes! That would be so good.
I can't find cotija cheese.
You can use feta!
I don't like coriander.
Friend, I don't either. I think it tastes like soap … that's why I used parsley in this!
Can I use another type of pepper if I can't find poblano pepper?
Poblano pepper is pretty mild in flavor and heat, so if you can’t find poblano pepper, I would just choose to make the original Mexican corn from the cob recipe.
If you used something like a green pepper, it would overpower the rest of the taste of the dish, and if you used another pepper it might be too spicy.
Can I serve this cold?
I think it's the best room temperature!
How does this hold up?
You can store it in the fridge for up to three days, but it is best to eat it as soon as possible.
You probably don't have a problem with this maintenance, lol
If you like this poblano mexican street grain from the cob, you may like these other side bowls:
- Mexican street grain from the copper
- Roasted parmesan carrots
- Toasted parmesan broccoli
- Best way to roast potatoes
- Slow cooker flowed corn
Poblano Mexican Street Corn off the Cob
A much less messy way to get your favorite side dish! This take on my original Mexican street grain from the copper is made with poblano pepper! Preparation time: 30 minutes Total time: 30 minutes Course: Side Dishwasher: Mexican Calories: 310 kcal
- 3 poblano peppers, fried and diced
- 2 tablespoons unsalted butter, room temperature
- 1/4 cup mayo
- 1 teaspoon smoked paprika
- 6 cups frozen corn kernels, thawed
- 3 ounces of cotija cheese, freshly grated or crumbled
- Juice of 1/2 lime
- Handful of freshly chopped parsley
- Salt and pepper, to taste
- Fried poblano pepper in the oven or on a stove. Place in a bowl, cover for 15 minutes, then peel the outermost of the poblanos. Remove the seeds and stalk and dice the poblano peppers and set them aside.
- In a large bowl, mix a butter, mayo and smoked paprika. Pour corn kernels, poblano pepper, cotija cheese, lime juice, parsley, salt and pepper. Mix with a lollipop and make sure the butter / mayo mixture coats everything evenly.
- Serve and enjoy!
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 are not guaranteed to be accurate.