!May-lotes! Recipe

Name: !May-lotes!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 ears fresh sweet corn, shucked, 1 tablespoon paprika, 1 teaspoon chili powder, 1 teaspoon smoked sea salt, and more.

Yes, !May-lotes! falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

!May-lotes!

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