Have you ever tried Elote, or possibly better known by the name Mexican Street Corn? It’s typically served as a roasted cob of corn, coated with a rich, tangy sauce, and topped with crumbled cheese & chili powder. If you’re now drooling after that description, then you will love the recipe I have for you today! I took inspiration from the classic Elote, and added spicy chorizo + tender shrimp to the mix, and stuffed it all inside of a poblano pepper.
Chorizo Elote Stuffed Poblano Peppers with Shrimp- [Serves 2]
Prep Time: 5 minutes/ Cook Time: 35-40 minutes/ Total Time: 40-45 minutes
1 9oz. package Pork Chorizo (I like Cacique brand)
2 ears of Fresh Corn
2 Poblano or Pasilla Peppers
1/4 Yellow Onion
12 Large Raw Shrimp (cleaned, tails & shells removed)
Olive or Avocado Oil for cooking
Salt + Pepper
1 TBSP Sour Cream
1 TBSP Mayonnaise
1 TBSP Grated Parmesan Cheese
Juice of 1 Lime
1/4 tsp Cumin
1/2 tsp jarred chipotles (see image below for product reference)
Grated Parmesan Cheese
- Set oven to 450 degrees, and prep the poblano peppers by removing the seeds and stems, and cutting them in half lengthwise. On a baking sheet, coat peppers on each side with olive or avocado oil, and season with salt and pepper. Roast for 15 minutes.
- In a skillet, cook chorizo over medium-high heat for 3-4 minutes, stirring occasionally.
- While chorizo is cooking, remove husks and fibers from corn, and slice all the corn kernels off the cob. Chop onion finely.
- Add corn and onion to the skillet with the chorizo and continue cooking for 4-5 minutes longer, stirring occasionally. Remove from heat when done.
- After the first 15 minutes of the poblanos roasting elapse, flip each one over with tongs, and roast in the oven for an additional 15 minutes.
- In a small bowl whisk together all the ingredients for the sauce. Pour the sauce into the chorizo and corn mixture and stir well to combine.
- Once the poblanos have finished roasting, stuff each pepper with the chorizo elote mixture, and sprinkle a thin layer of parmesan cheese over each one. Return to the oven for 5-7 minutes longer, until cheese becomes slightly golden brown.
- While the stuffed poblanos finish in the oven, heat 1 TBSP of oil in a skillet over medium-high heat. Add shrimp and cook for 3 mins on each side, until just pink throughout. Season with salt + pepper.
- Remove stuffed poblanos from the oven and add 3 cooked shrimp on top of each one. Sprinkle parmesan cheese and chopped cilantro over top and serve with lime wedges for extra tang. Enjoy!
Here are a few quick tips when making this recipe:
-If you want extra spice, double the chipotles in the sauce! Even though this recipe calls for some already, as well as spicy chorizo sausage, it is still pretty mild. Kick it up if you’re feeling the heat!
-These make a great finger food at a party if you use mini sweet peppers as the vessels instead of the larger poblano peppers. If you choose to do this version, do not roast the mini peppers before stuffing them- just slice in half lengthwise, and stuff them with the cooked chorizo elote mixture. Cook them in the oven for 10 minutes, and finish the same way as directed above with shrimp, parmesan cheese and cilantro on top.
-1 can of sweet corn, drained, can be substituted for fresh ears of corn if that is easier or more available to you.
Here’s an image of the jarred chipotles I like to use:
I hope you enjoy this fun recipe, and be sure to send in photos or shoot me a comment if you do! ❤️