Servings: 3 people
Calories: 235kcal
Equipment
- Baking dish
- Mixing bowl
Ingredients
- 6 ears corn husked
- 3 tsp olive oil
- 1 lime juiced and zest from one lime
- 2 cloves garlic minced
- ¼ cup sour cream
- ¼ cup Queso Fresco
- 1 poblano pepper
- ¼ cup heavy whipping cream
- ¼ cup cilantro fresh chopped
- ¼ cup green onions chopped
Instructions
- Gently strip the husks and silks from 6 ears of corn, then place them in a large baking dish. Drizzle with 3 tablespoons of olive oil and generously season with salt and pepper to taste.
- In a small mixing bowl, blend together 1 tablespoon of lime juice, 2 cloves of minced garlic, ¼ cup of sour cream, and ¼ cup of Queso Fresco. Add 1 seeded and diced poblano pepper to the mixture and stir until incorporated.
- Preheat your oven to 375°F. Spread the sauce atop each of the corn cobs, then finish with a generous pour of ¼ cup of heavy whipping cream over them all. Bake in your preheated oven for 20 minutes or until the corn is tender.
- After baking, remove from the oven and sprinkle with chopped cilantro and green onions. Serve warm and enjoy!
Video
Notes
- Make sure to remove all of the husks and silks from each ear of corn before baking.
- To give the dish a bit more heat, add an extra poblano pepper or use a hotter chili pepper if desired.
- Feel free to experiment with different cheeses in your sauce – Cotija, Monterrey Jack, or even Parmesan could be used.
- If you’re short on time, you can use frozen corn instead of fresh ears. Just make sure to thaw it completely before baking.
- To give the dish a bit more texture, try adding some chopped bell peppers or jalapenos to the sauce.
- If you want to add some protein to the dish, try topping it with grilled chicken or shrimp before baking.
Nutrition
Calories: 235kcal
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