Ingredients: |
Ingredients: 2 to 3 ears of sweet corn, enough to make about 2 cups kernels
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon chipotle powder
1/2 teaspoon pepper
1/4 teaspoon cayenne
1 poblano, roasted and diced
2 jalapenos, roasted and diced
1/2 red bell pepper, diced
2 to 3 green onions, thinly sliced
1/4 red onion, diced
1/4 cup chopped cilantro, optional
2 limes, one zested
1/2 cup mayonnaise
1/2 cup yogurt or sour cream
1 tablespoon (or to taste) sugar
1/2 to 3/4 cup shredded cheddar cheese
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Directions: |
Directions:Preheat oven to 425 degrees F.
Cut corn from cob, spread out on a sheet pan, sprinkle with salt, smoked paprika, chipotle powder, pepper, and cayenne. Add the poblano and jalapenos if using. Roast for about 7 to 8 minutes. Remove corn and add to a medium bowl. Turn the peppers over and return to the oven, turning as necessary (turn the broiler on, if needed) until skin is blistered. When done, put peppers in a small bowl and cover. Allow to steam for several minutes. When cool enough to handle, peel, deseed and chop the peppers, and add to the bowl with the corn.
To the bowl with the corn add the bell pepper, green and red onion and cilantro. Squeeze the juice of one lime over the vegetables.
In another bowl, mix the mayonnaise, sour cream or yogurt, juice of 1 lime and the zest of one lime. Mix with the corn mixture. Add cheese to the corn mixture and toss together.
Serve immediately if desired or keep overnight. Best if used within 2 to 3 days. |
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