📖 Instructions

1. First things first, let’s get that grill going. Preheat your grill to medium heat. If you're using a gas grill, that's usually around 350-400°F (175-200°C). For charcoal, wait until the coals are glowing red with a light coating of gray ash. Trust me, a good preheat makes all the difference!
2. While the grill is heating, prep your poblano pepper. Carefully place the pepper directly on the grill grates. Let it char on all sides until the skin is blackened and blistered. This usually takes about 5-7 minutes per side. You'll know it's ready when the skin looks like it's separating from the flesh.
3. Once the poblano is nicely charred, transfer it to a bowl and cover it with plastic wrap. This steams the pepper, making it easier to peel later. Let it sit for about 10-15 minutes.
4. While the pepper is steaming, prepare your corn. If the corn is still in its husks, pull them back, but don't detach them completely. Remove the silk (those stringy bits), then pull the husks back up around the corn. Soak the corn in cold water for about 10 minutes. This helps prevent the husks from burning on the grill and steams the corn inside.
5. Now, it's time to grill the corn! Place the soaked corn (husks and all) on the preheated grill. Grill for about 15-20 minutes, turning occasionally, until the kernels are tender and slightly charred. If the husks start to burn too much, you can remove them completely for the last few minutes of grilling.
6. While the corn is grilling, let's finish prepping that poblano. Remove the pepper from the bowl. The skins should peel off easily with your fingers or a paring knife. Don't worry if you don't get every last bit of black off. A little char is perfectly fine!
7. Cut the top off the poblano, remove the seeds and membranes (unless you like extra heat!), and roughly chop the pepper. Set it aside for the sauce.
8. Time to make that creamy, dreamy sauce! In a large bowl, combine the mayonnaise, sour cream, lime juice, garlic powder, and the chopped poblano pepper. Stir until everything is well combined. Taste and adjust the seasoning as needed. A pinch of salt and pepper can really bring out the flavors.
9. Once the corn is grilled to perfection, carefully remove it from the grill. Let it cool slightly before handling. If you grilled the corn with the husks on, carefully pull them back and use them as a handle. If you removed the husks, you can use tongs to hold the corn.
10. Using a pastry brush, generously brush the poblano sauce all over the grilled corn. Make sure every kernel is covered in that creamy goodness!
11. Finally, the best part: the toppings! Sprinkle the corn generously with crumbled cotija cheese and a pinch of chili powder (if you like a little extra heat).
12. Serve immediately and watch everyone's faces light up! This Poblano Elote is best enjoyed hot off the grill, so don't let it sit around for too long.