A recipe from Garden & Gun
It’s autumn, and that means poblano peppers are in season. If you’ve never tried them, you’re in for a treat. Roasted fresh, poblanos are on the mild side on the pepper heat scale. They’re also a key ingredient that makes Mexican Street Corn the perfect dish for a chilly autumn day. Here’s how to make it.
Yield: 4–6 servings
INGREDIENTS
4 poblano peppers
6 ears of corn on the cob, in husk 1⁄4 cup salted butter, melted
1 cup crema Mexicana (available in the international foods aisle at most grocery stores)
1⁄2 cup fresh lime juice
1⁄2 cup cilantro, chopped
1⁄2 cup scallions, chopped
1⁄2 cup Cotija cheese, grated Valentina hot sauce, to taste
PREPARATION
Place the peppers and the corn on a hot grill and turn frequently until charred on all sides. Move them to a large bowl and cover. Allow to steam for 20 minutes. Using a towel, remove the charred pepper skins and the stems. Cut open and remove white ribs and seeds. Cut into strips and dice into quarter-inch cubes. Remove husk from corn and cut kernels off the cob. In a large bowl, combine diced peppers, corn kernels, butter, crema, lime juice, cilantro, and scallions. Toss gently to mix. Garnish with cheese and hot sauce. Serve warm.
