- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 621
- Total Fat
- 55 g
- Saturated Fat
- 12 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 10 g
- Cholesterol
- 53 mg
- Sodium
- 791 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 621
- Total Fat
- 55 g
- Saturated Fat
- 12 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 10 g
- Cholesterol
- 53 mg
- Sodium
- 791 mg
Ingredients
Roasted Poblano Mayo:
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.
