Fire roasted poblanos, charred corn, zesty lime and cilantro with a creamy base of sour cream and Cotija cheese..what’s not to like?
Mexican Street Corn is traditionally served on the cob and then topped with the ingredients, as a fast food type dish (beats McDonald’s any day), but I decided cooking this in a skillet to put on tacos, over top of a protein or paired as a side dish to make this eating experience a bit less messy.
Traditionally, mayonnaise is used in this alongside the sour cream, but I opted to leave it out and don’t think its missing a beat.
This corn is tangy, zesty, creamy and hits all the spots for a perfect side dish or paring. Bring this to a summer BBQ or have a taco night, either way you are going to love this.
134 calories per serving
7 fat | 13 carb | 6 protein | 3 fiber
Search Rushing to the Kitchen Street Corn on Myfitnesspal.
- 1 tsp olive oil
- 2 15 ounce cans whole kernel corn drained and rinsed
- 1 poblano pepper roasted
- 4 tbsp light sour cream
- 3 ounces Cotija cheese
- 1 lime juiced
- 3 tsp cumin
- dash cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- Start by holding your poblano with tongs over an open flame. You want to blister the skin and allow for this to roast on all sides. Allow to cool and dice.
- In a pan over medium heat, add the olive oil and corn. Cook until some of the corn begins to char in the pan. This should take about 10-12 minutes.
- Add the poblano, sour cream, spices, salt and pepper, cilantro and lime juice. Stir and cook another 5 minutes.
- Remove from heat and serve.