Smoky BBQ Street Corn with Poblano Cream

Allergens

Dairy, Gluten (in BBQ rub)

Ingredients

• 4 fresh ears of corn, husked and silks removed
• 1/2 cup mayonnaise
• 2 tablespoons BBQ rub (purchase or make your own)
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped cilantro
• 1 poblano pepper, roasted, peeled, and seeded
• 1/4 cup sour cream
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions

1. Preheat your grill to medium high heat.
2. In a small bowl, mix mayonnaise with BBQ rub until well combined. Set aside.
3. Brush corn with some of the mayo mixture, making sure to coat evenly. Season with salt and pepper to taste.
4. Grill corn for 8 10 minutes, turning occasionally, until kernels are tender and slightly charred.
5. In a separate bowl, blend together poblano pepper, sour cream, and lime juice. Season with salt and pepper to taste.
6. Remove corn from grill and immediately spread remaining mayo mixture evenly over each ear of corn.
7. Drizzle poblano cream over the top of each cob.
8. Sprinkle cotija cheese and cilantro generously on top.

Chef’s Insight

To add a bit more heat, incorporate some jalapeño into the poblano cream.

Notes

Be sure to use fresh corn for this recipe for the best results.