How to Cook Cup a Elotes

Yields: 6 cups

Preparation time: 35 mins

Cooking time: 10 mins

Ingredients needed to make Cup a Elotes:

• 8 ears corns
• 1cu cotija cheese, crumbled
• ¼ cup fresh cilantro leaves, chopped
• Canola oil, for greasing
• Kosher salt and freshly ground black pepper to taste

For the poblano crema:

• 6 poblanos
• Juice of 1 lime
• 1 ½ tsp agave nectar
• 1 ½ cups Mexican crema
• Kosher salt and freshly ground black pepper to taste

Cooking instructions for Cup a Elotes:

• To make the poblano crema, place the poblanos on a hot grill and grill them, while turning them from time to time, until they are charred.
• Peel off the blistered skin, chop off the stem and remove the seeds from the poblanos.
• Dump them into a food processor and blitz them into a smooth puree.
• Add a splodge of Mexican crema into it, along with agave and a splash of lime juice.
• Sprinkle a dash of seasonings into it and pulse further until they blend well.
• Scrap it out into a bowl and refrigerate until ready to serve.
• Peel off the husks from the corn completely and get rid of the silk fibres.
• Warm up a grill pan over moderately high flame.
• Smother each corn with a lashing of canola oil, using a brush and place them onto the hot grill pan.
• Grill for 8-10 minutes, rotating them from time to time, until they are charred evenly.
• Transfer them onto a plate and set aside until cool enough to handle.
• Hold each ear corn by its stem, and slice off the kernels from the cob, using a sharp knife.
• Place them in a bowl and crumble the cotija cheese into it.
• Add a large dollop of poblanco crema over them and sprinkle the cilantro on top.
• Season with a dash of salt and fair amount of black pepper over them and stir them all together until mixed well.
• Divide them into 6 serving cups and sprinkle chopped cilantro on top.
• Serve right away.

Image credit: Wikimedia Commons