Cup A'elotes (from Sandwich King)

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 8 ears corn, husks and silks removed
• canola oil, for brushing
• kosher salt & freshly ground black pepper
• 3 poblano peppers, charred on a grill
• 1 cup mexican crema (i used sour cream)
• 1 1/2 teaspoons agave nectar (i used honey)
• 1 cup crumbled cotija cheese (i used feta)
• 1/4 cup fresh cilantro leaves, chopped, plus additional for garnish
• 2 limes, juice of
• kosher salt & freshly ground black pepper

Recipe

• 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.