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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Okay, picture this: it's a warm summer evening, the grill is fired up, and the air smells like sweet corn and roasted peppers. We're not just making elote; we're crafting an experience. I remember once trying some plain elote at a local fair, and while it was okay, it was missing that 'oomph,' that special something. This recipe? This is that 'oomph'. I mean, have you ever had Queso Oaxaca? Its mild, buttery flavor and incredible melt just takes everything up a notch. Trust me, the combination of the slight heat from the poblano and the stringy cheese is mind-blowing.
My friend, Maria, swears by this recipe for her annual summer cookout, and honestly, everyone raves about it. She once told me she forgot the mayo for the sauce and substituted it with Greek yogurt, and you know what? It was still amazing! The versatility of this dish is another reason why I love it so much. Don't be afraid to experiment with your spice level or even the type of cheese. A little cotija crumbled on top adds a delightful salty tang. It's more than just a recipe; it's an invitation to get creative and have fun. After all, cooking should be a joy, right?
Required Equipments
- Grill
- Broiler
- Baking sheet
- Mixing bowl
- Whisk
- Tongs
Poblano and Queso Oaxaca Elote: A Cheesy Dream: Frequently Asked Questions
Poblano and Queso Oaxaca Elote: A Cheesy Dream
Elevate your street corn game with this recipe for Poblano & Queso Oaxaca Elote! Grilled corn slathered in a creamy, spicy sauce, then topped with roasted poblano peppers and gooey, melty queso Oaxaca – it's a fiesta in every bite.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's tackle those poblanos. Preheat your broiler, then place the poblanos on a baking sheet. Broil them for about 5-7 minutes per side, or until the skins are completely blackened and blistered. Don't be shy – you want them charred! Once they’re black, transfer them to a bowl and cover it tightly with plastic wrap. Let them steam for about 10 minutes. This makes peeling the skin SO much easier.
- While the poblanos are steaming, get your grill ready. Shuck the corn, removing the husks and silk. If you're using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
- Once the poblanos are cool enough to handle, peel off the blackened skin. A paring knife works best for this. Remove the stems and seeds, then slice the peppers into strips. Pro-tip: Wear gloves if you're sensitive to spice; those peppers can leave a little zing on your fingers!
- Now, for the creamy, dreamy sauce. In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt, if you're feeling adventurous!), lime juice, chili powder, and smoked paprika. Season with salt and pepper to taste. Don't be afraid to give it a good whisk – you want everything smooth and well combined.
- Next up: grilling the corn! Brush each ear of corn with olive oil and season with a little salt. Place them on the hot grill and cook for about 8-10 minutes, turning occasionally, until they're lightly charred and the kernels are tender and juicy.
- Time to assemble the magic! Brush each ear of grilled corn with a generous amount of the creamy sauce. Make sure you get every nook and cranny! Then, top with the roasted poblano strips and a generous amount of shredded queso Oaxaca. I like to pull the cheese apart into stringy bits for maximum melt.
- If you want extra melty cheese, you can briefly place the assembled elote back on the grill (indirect heat) or under the broiler for a minute or two, just until the cheese is gooey and irresistible. Keep a close eye on it though; you don't want the cheese to burn!
- Finally, sprinkle with fresh cilantro and a squeeze of lime juice. Serve immediately and watch those smiles appear. Trust me, this Poblano & Queso Oaxaca Elote is a crowd-pleaser!
📝 Notes
- For extra flavor, add a pinch of cayenne pepper to the sauce.
- If you can't find Queso Oaxaca, Monterey Jack is a good substitute.
🍎 Nutrition
Calories: 320 kcal
Protein: 12 g
Fat: 18 g
Carbohydrates: 30 g
Fiber: 4 g
Calcium: 150 mg
