!May-lotes!

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 ears fresh sweet corn, shucked
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon smoked sea salt
  • Roasted Poblano Mayo, recipe follows
  • 1 cup crumbled Cotija cheese
  • 1/2 cup fresh cilantro leaves, chopped
  • Roasted Poblano Mayo:
  • 1 small poblano pepper
  • 1 cup store-bought or homemade mayo
  • 2 teaspoons honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon granulated garlic
  • Kosher salt
Directions
  • On a hot grill, char each side of fresh corn until the kernels develop some color, 5 to 6 minutes.

  • Mix together the paprika, chili powder and smoked sea salt.

  • Slather each ear with the Roasted Poblano Mayo, and then dust in the Cotija, cilantro and seasoned salt.

Roasted Poblano Mayo:
  • Roast the whole poblano over an open flame on your stove-top until all sides are charred black, 5 to 6 minutes per side. Let rest in a paper bag until cool, about 15 minutes. Peel off the charred skin, and then remove the stem, seeds and ribs. Mince the pepper.

  • Stir together the minced poblano with the mayo, honey, cumin, garlic and some salt.


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    This recipe is featured in:

    The Kitchen