Cup a'Elotes

• 8 ears corn, husks and silks removed
• Canola oil, for brushing
• 1 cup crumbled cotija cheese
• 1 cup Poblano Crema, recipe follows
• 1/4 cup fresh cilantro leaves, chopped, plus additional for garnish
• Kosher salt and freshly ground black pepper
• 6 poblanos, charred on a grill or roasted in an oven until blackened
• 1 1/2 cups Mexican crema
• 1 1/2 teaspoons agave nectar
• Juice from 1 lime
• Kosher salt and freshly ground black pepper

1. Heat a grill pan over medium-high heat.
2. Lightly brush the corn with canola oil.
3. Grill the corn until slightly charred, turning occasionally, 8 to 10 minutes total.
4. Set aside to cool.
5. Cut the kernels off of the cob and place into a bowl.
6. Add the cotija cheese, Poblano Crema and cilantro and mix.
7. Season with salt and pepper.
8. Put into 6 individual cups and garnish with additional chopped cilantro.
9. Peel, stem and seed the poblanos.
10. Place in food processor and pulse until smooth.
11. Add the Mexican crema, agave and lime juice, and season with salt and pepper.
12. Pulse until just combined.
13. Scoop into a bowl and spread on everything.

corn, canola oil, cotija cheese, fresh cilantro, kosher salt, poblanos, crema, nectar, lime, kosher salt

Taken from www.foodnetwork.com/recipes/jeff-mauro/cup-aelotes-recipe.html (may not work)