IN THE KITCHEN: Mexican inspired street corn & roasted poblano pepper sauce.

Happy Monday darlings! Hope everyone had a joyous weekend.  We did – A beautiful wedding, a day of rest and hosted a delicious and vibrant barbecue.

In honour of the Ex being in town – I was inspired to “jazz” up my grilled corn.  Up my mais game if you will.  Mexican inspired street corn was my motivator and wanted to make it a tad healthier and whole.  So we added a few things and swapped one of the ingredients.  I suggest you try this at your next barbecue, picnic or dinner.  Super easy and pretty.


Looks gourmet yet is super simple and stress-free to make.  A show stopper and highly addictive.


(GF, Vegetarian, Kid Friendly, Side Dish)

4 cobs fresh corn

3 tbsp crème fraiche

3 tbsp yogurt, plain and organic

3/4 tbsp chili powder

1/2 lime, juice’d and zested

1 lime, cut into wedges

1 small block of Feta, good quality

Fresh pepper

1/2 tsp cayenne powder, optional


Brush grill with coconut or olive oil.  Grill corn on med. heat turning every few minutes.  You want some char and grill marks, but not burnt.  Burnt isn’t tasty. Roughly 15 minutes.  Remove corn from grill.  Shuck husks if remaining.  Cut cobs in half – my preference. Let cool slightly or else the crema won’t stick.  Roll in your sauce.  Sprinkle with feta & cracked pepper.  Add herbs if feeling crazy.


POBLANO SAUCE (makes 1/4 cup)

1 poblano pepper, roasted

2 tsps red wine vinegar

1 1/2 tbsp evoo

Sea salt.


Blend together.  Taste.  Season.  Add to egg too.

***Finish plating by smearing the poblano sauce and arranging the cobs atop.  Sure to please and looks so pretty.  We served with charred zucchini, ribs and salmon.  Mmmm.






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