| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 4 ears corn husks removed
- 1 bell pepper halved, core and seeds removed
- 2 poblano peppers halved, core and seeds removed
- 4 scallions
- 3 tablespoons olive oil divided
- 2 cloves garlic minced
- 2 chipotle peppers in adobo sauce minced
- juice of 1 lime
- 1 tablespoon cilantro chopped
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon ground pepper
Ingredients
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Instructions
- Preheat your grill to 450 degrees (charcoal recommended). On a pan, drizzle two tablespoons of olive oil over the corn, bell pepper, poblano peppers, and scallions. Season with salt and pepper.
- Place the corn on the grill and cook for 15 to 20 minutes rotating occasionally until charred. Place the peppers on the grill and cook for 5-8 minutes until charred. Place the scallions on the grill and cook for 1-3 minutes. Remove the vegetables from the grill and let cool.
- Once cool, remove the corn from the cob. Dice the peppers and chop the scallions.
- In a large saute pan over medium heat, add your remaining tablespoon of olive oil. Add the garlic and chipotle peppers. Cook until fragrant, about 2-3 minutes. To the pan, add the corn, peppers, and scallions.
- Squeeze the lime juice on top. Add the cilantro, smoked paprika, cumin, salt, ancho chili powder, and ground pepper. Mix well. Saute for about 5 minutes, until heated through. EAT!
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