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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn	8			997.6	216.92	37.931999999999995	15.66
canola oil				-	-	-	-
kosher salt black pepper			ground	-	-	-	-
poblano pepper	3		charred	-	-	-	-
mexican crema	1	cup	used sour	-	-	-	-
agave honey	1 1/2	1/2	used	-	-	-	-
cotija cheese	1	cup	crumbled used	439.2	4.763999999999999	24.0	36.0
cilantro leaf	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
lime juice	2			7.5625	2.5469999999999997	0.127	0.0212
kosher salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.