Another "clean" recipe from Pamela: sugar free, chemical free, gluten free.
Roasted Poblano and Corn with Chile Lime Aioli
Adapted from the Ritz Carlton Spa in Tucson by Pamela Fagan Hutchins
5 ears of corn (or 2 bags of frozen corn)
3 T avocado or olive oil
1 onion, chopped
1 T garlic, minced
3 poblano peppers, chopped
1 T lemon juice
1 t salt
1 t pepper
1 T smoked paprika
4 T butter, unsalted
1 c crumbled cojita cheese
1/2 cup Vegannaise (or use mayonnaise)
1 T chili powder
1 t cayenne pepper
1 lime, juiced
Shuck and roast 5 ears of corn on broil, close to the burner until lightly browned.
Sauté onion and garlic over med-hi in oil, add poblano, lemon juice, salt, pepper, smoked paprika.
Reduce heat. When corn is lightly browned, cool a bit. Then remove corn from the ear and add to sauté with butter. Return heat to med-hi. Sprinkle cojita over mixture. Mix aoili ingredients.
Serve corn/poblano mixture with tortilla chips and aioli or as a side dish.