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

Ingredients:

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

Directions:

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.

Quick and Easy Home Roasted Peppers

I used the tool at Calorie Count to set the nutrition facts for one pepper and a scant amount of oil as most will be removed with the skin.

Deliciousness!

Quick and Easy Home Roasted Peppers

Ingredients:

As many peppers as you would like to roast

Olive oil

Preheat oven to 450

quartered and oiled

Directions:

Rinse and quarter the peppers. Slice the top, remove the core, de-seed, and remove the ribs.

Either brush with olive oil or put oil in a bowl and dip the pepper quarters to coat.

roasted!

Roast in a pan with a side (to catch some of the spitting oil) for about 15-20 minutes or until the skins blacken and blister.

Remove the peppers from the oven. Use tongs and place the peppers in a brown paper bag, roll to seal the steamy goodness within, and allow the peppers to cool for 10 minutes.

resting in a bag

Now that they are cool enough to handle and the sealed container has assisted in a final steam making the peppers easy to peel - peel off the skins and excess black bits with your fingers!

Slice them now and use in your favorite recipe or place in a clean preserve jar packed well with oil and store in the fridge where they will keep for about two weeks.