!May-lotes!

Name: !May-lotes!
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

13 ingredients

8 steps

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

Directions

1

On a hot grill, char each side of fresh corn until the kernels develop some color, 5 to 6 minutes.
2

Mix together the paprika, chili powder and smoked sea salt.
3

Slather each ear with the Roasted Poblano Mayo, and then dust in the Cotija, cilantro and seasoned salt.
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.
5

Let rest in a paper bag until cool, about 15 minutes.
6

Peel off the charred skin, and then remove the stem, seeds and ribs.
7

Mince the pepper.
8

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