Creamy Elote with Poblano Peppers
Indulge in the rich, creamy delight of Creamy Elote with Poblano Peppers. This vibrant dish combines sweet corn, smoky poblano peppers, and a luscious creamy sauce that tantalizes your taste buds. Perfect as a side or appetizer, it brings warmth and joy to any gathering—guaranteed to be a crowd-pleaser!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Side/Dessert
- Method: Grilling/Roasting
- Cuisine: Mexican
Ingredients
Scale
- 4 ears fresh sweet corn (or 4 cups frozen corn)
- 2 medium poblano peppers
- 1 cup heavy cream
- ½ cup mayonnaise
- ½ cup freshly grated Parmesan cheese
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
- 1 tsp chili powder (adjust to taste)
- Salt and pepper, to taste
Instructions
- Preheat your grill or oven to medium-high heat.
- Grill or roast the corn until charred and tender, about 10 minutes. For the poblano peppers, roast until blackened.
- Place roasted peppers in a bowl covered with plastic wrap for 10 minutes to steam. Once cooled, peel off the skins and chop finely.
- In a mixing bowl, combine heavy cream, mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
- Stir in grilled corn, chopped poblano peppers, Parmesan cheese, and cilantro until well-mixed.
- Serve warm or at room temperature garnished with extra cilantro or cheese.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
Keywords: - For a vegan option, substitute heavy cream with coconut cream and use dairy-free cheese.- Add diced avocado for extra creaminess and flavor.- This dish can be made ahead of time; just reheat gently before serving.