Cup a'Elotes

Name: Cup a'Elotes
Ingredients: 8 ears corn, husks and silks removed; Canola oil, for brushing; 1 cup crumbled cotija cheese; 1 cup Poblano Crema, recipe follows; 1/4 cup fresh cilantro leaves, chopped, plus additional for garnish; Kosher salt and freshly ground black pepper; 6 poblanos, charred on a grill or roasted in an oven until blackened; 1 1/2 cups Mexican crema; 1 1/2 teaspoons agave nectar; Juice from 1 lime; Kosher salt and freshly ground black pepper

11 ingredients

13 steps

Ingredients

8 ears corn, husks and silks removed
Canola oil, for brushing
1 cup crumbled cotija cheese
1 cup Poblano Crema, recipe follows
1/4 cup fresh cilantro leaves, chopped, plus additional for garnish
Kosher salt and freshly ground black pepper
6 poblanos, charred on a grill or roasted in an oven until blackened
1 1/2 cups Mexican crema
1 1/2 teaspoons agave nectar
Juice from 1 lime
Kosher salt and freshly ground black pepper

Directions

1

Heat a grill pan over medium-high heat.
2

Lightly brush the corn with canola oil.
3

Grill the corn until slightly charred, turning occasionally, 8 to 10 minutes total.
4

Set aside to cool.
5

Cut the kernels off of the cob and place into a bowl.
6

Add the cotija cheese, Poblano Crema and cilantro and mix.
7

Season with salt and pepper.
8

Put into 6 individual cups and garnish with additional chopped cilantro.
9

Peel, stem and seed the poblanos.
10

Place in food processor and pulse until smooth.
11

Add the Mexican crema, agave and lime juice, and season with salt and pepper.
12

Pulse until just combined.
13

Scoop into a bowl and spread on everything.