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  • Jefferson Adams
    Jefferson Adams

    Grilled Corn Esquite with Poblano Chili (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Esquite is basically an the off-the-cob version of elote, the popular Mexican street food dish.

    Grilled Corn Esquite with Poblano Chili (Gluten-Free) - Esquite. Photo: CC--Lou Stejskal
    Caption: Esquite. Photo: CC--Lou Stejskal

    Celiac.com 09/23/2017 - Looking for a light refreshing salad that will help you turn corners at the next cookout? Look no further.

    Esquite is basically an the off-the-cob version of elote, the popular Mexican street food dish. This recipe adds grilled and chopped poblano chiles.

    Celiac.com Sponsor (A12):
    Ingredients:

    • 4 ears of corn, in husk
    • 3 small poblano chiles
    • 3 tablespoons unsalted butter
    • 2 scallions, chopped
    • ⅓ cup crumbled cotija cheese
    • ¼ cup fresh cilantro, chopped, as desired
    • 3 tablespoons fresh lime juice
    • 2 tablespoons fresh Mexican crema with a dash of hot sauce, as desired, for serving
    • 1teaspoon gluten-free hot sauce, to taste
    • vegetable oil (for grill)
    • Kosher salt

    Directions:
    Heat a grill to medium heat; oil grate.

    Whisk lime juice and hot sauce in a medium bowl, with a dash of salt. Set dressing aside.

    Grill corn in husks for about 10–12 minutes, turning occasionally, until corn husks are charred black and some of the kernels are dark brown

    Grill chiles alongside corn, turning as needed, for about 8-10 minutes, until blackened in spots and crisp, but tender.

    Transfer corn and chiles to a platter to cool a bit before shucking corn. While corn cools, peel the charred skin off of the poblano chiles. Remove seeds from chiles and chop.

    Butter the corn, then cut kernels from cobs, and place into bowl with the dressing.

    Add to corn along with scallions. Toss to combine.

    Top with crema, cojtija cheese, and cilantro as desired.

    Salt to taste and serve with lime wedges.



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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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