Grilled Corn with Poblano Lime Crema Sizzles Summer

Grilled Corn with Poblano Lime Crema

Editor’s Note: This will be Jenna Weber’s last post for the Fresh Tastes blog. It has been a pleasure to feature Jenna in this space for the past two years. We encourage you to continue reading Jenna at her blog “Eat, Live Run” and to purchase her book, “White Jacket Required.”

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What better says Summer than delicious fresh corn on the cob, straight off the grill? Or better yet, what says Fourth of July? This is, without a doubt, the most delicious grilled corn that I have ever tasted and it’s absolutely perfect for your backyard barbecue next week!

Grilled Corn with Poblano Lime Crema

What sets this grilled corn apart from the rest is the slightly spicy, slightly tangy, creamy crema that’s drizzled on top. Trust me when I say you’re going to love this sauce. I was mopping up some roasted chicken with it as well! It’s heavenly.

Serve this corn hot, with lots of crema and tons of napkins because you’ll need them!

The adobo sauce I refer to is simply the sauce that’s present in the cans of chipotle peppers, found in the ethnic food section of most large supermarkets. Freeze extra sauce and peppers in Ziploc bags for easy access later in the summer!

Grilled Corn with Poblano Lime Crema

Grilled Corn with Poblano Lime Crema

Grilled Corn with Poblano Lime Crema

Add zest to your grilled corn with this fresh poblano lime crema. See what sets this recipe apart from other grilled corn in a full post from Jenna Weber on the Fresh Tastes blog.

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Ingredients

  • ½ cup sour cream
  • juice of ½ lime
  • 1 ½ tsp adobo sauce {from a can of poblano chilies in adobo sauce}
  • ¼ tsp sea salt
  • 4 ears of fresh sweet corn, shucked
  • 1 tbsp garlic olive oil, or regular olive oil, or butter
  • cilantro for serving

Directions

  1. Heat your grill up outside. You want the temperature to be around 400 degrees for these.
  2. In a small bowl, whisk together the sour cream, lime juice, adobo sauce and sea salt. Set aside.
  3. Rub the ears of corn with the garlic oil. Grill for about six minutes, until golden and toasty.
  4. When the corn is done, remove from the grill and drizzle the crema over the ears. Sprinkle with cilantro and serve with additional crema on the side (and lots of napkins!).

Jenna Weber, food blogger for PBS Food's Fresh Tastes blogJenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.