Saturday, February 8, 2014

Pamela's Roasted Poblano and Corn with Chile Lime Aioli

Another "clean" recipe from Pamela: sugar free, chemical free, gluten free.

The nutrition facts were created at Calorie Count!

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

Aioli ingredients:
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.

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