Sometimes the best, most authentic food from around the world can be found from the street vendors outside, waiting to make you their local specialty. Typically, the food is cheaper than a restaurant but 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 of getting a sweet and salty corn from the streets of Cancun, this recipe comes pretty damn close.

Yield: Makes 4 corn

Ingredients:

• 4 corn on the cob
• 1 poblano pepper
• 4 tbsp Greek yogurt
• 1 tbsp sour cream
• juice of ½ a lime
• ¼ tsp garlic powder
• ¼ tsp onion powder
• 1 tsp salt
• pinch of pepper
• ½ tsp paprika
• ½ cup cilantro, chopped
• ¼ cup cotija cheese

*note: I decided to lighten it up and use Greek yogurt but you can sub mayo if you would like

Preparation:

Roast the poblano directly on a flame until the skin starts turning black. You can do this in the oven on high heat to get the same effect. Immediately after the pepper is charred, place in a 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 to a blender. Blend for a minute until smooth.

Using tongs, grill the corn for a few minutes on each side, until turning a deep brown colour and creating a nice char on the outside. Remove the corn from the flame and sprinkle paprika on each cob of corn. Pour the crema on top and finish with chopped cilantro and cotija cheese.