Sometimes the best, most authentic food from around the world can be found from the street vendors outside,\u00a0waiting to make you their local specialty. Typically, the food is cheaper than a restaurant\u00a0but just as delicious because they will get ingredients from their own backyard or a local farmer. You can see what they are making, how they are making it and it is always made fresh, on site, just for you with your requests. Although nothing can ever compare to the authenticity\u00a0of getting\u00a0a\u00a0sweet and salty corn from the streets of\u00a0Cancun, this recipe comes pretty\u00a0damn close.<\/p>\n
Yield: Makes 4 corn<\/p>\n
Ingredients:<\/em><\/p>\n *note: I decided to lighten it up and use Greek yogurt but you can sub mayo if you would like<\/p>\n Preparation:<\/em><\/p>\n Roast the poblano directly on a flame until the skin starts turning black. You can do this in the oven on high heat\u00a0to get the same effect. Immediately after the pepper is charred, place in\u00a0a container with a lid to trap the heat and allow for easy pepper skin removal. Let sit for 10 minutes and then gently remove the charred skin by scraping with the back of a knife. Discard the seeds and stem and cut pepper into large pieces. Add the roasted pepper, yogurt, sour cream, lime juice, garlic powder, onion powder, salt and pepper\u00a0to a\u00a0blender. Blend for a minute until smooth.<\/p>\n Using tongs, grill the corn for a few minutes on\u00a0each side, until turning a\u00a0deep brown colour and creating a nice char on the outside. Remove the corn\u00a0from the flame and sprinkle paprika on each\u00a0cob of corn.\u00a0Pour the crema on top and finish with chopped cilantro and cotija cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"\n