!May-lotes!

2015-06-26
  • Yield : 4 servings
  • Cook Time : 25m
  • Ready In : 25m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives

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
  • 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

Method

Step 1

On a hot grill, char each side of fresh corn until the kernels develop some color, 5 to 6 minutes.

Step 2

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

Step 3

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

Step 4

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.

Step 5

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

Leave a Reply

Your email address will not be published. Required fields are marked *