• 10 Ears Sweet Yellow Corn cut from cob
• 4 diced poblano peppers seeds and veins removed
• 1 Diced purple onion
• 4 Diced garlic cloves
• 1/4 cup Pickled Jalapenos
• 1/4 cup Cotija cheese
• 1 cup Pecorino Romano cheese
• 2 cups chopped cilantro
• 1 cup sour cream
• 1/2 cup mayo
• Juice of 2 limes
• Zest of 2 limes
• 3 tablespoons Cumin
• 1/2 cup extra virgin olive oil
• 2 tablespoons smoked paprika
• Fresh cracked black pepper
• Salt to taste



Toss until combined; cut corn, garlic, 2 of the 4 poblano peppers, 1/2 purple onion, Lime zest, 1/2 cup Pecorino Romano cheese, 1 tablespoon smoked paprika, 2 tablespoons cumin, olive oil, salt and pepper to taste.

Spread evenly onto 2 baking sheets so that ingredients are in a single layer. Roast in the oven for 35 mins at 400º F until you see the corn start to brown. Once cooked, remove from oven and allow it to come to room temperature.

While your corn is roasting it is time to make the dressing. Whisk together; 1/2 cup Pecorino Romano cheese, 1/2 cup cilantro, 1 cup sour cream, 1/2 cup mayo, juice of 2 limes, 1/2 cup Pecorino Romano cheese, 1 tablespoon cumin, 1 tablespoon smoked paprika, salt and pepper to taste. For best results place in refrigerator a mininum of 1 hour for the flavors to develop.

Combine; 2 diced poblano peppers, 1/2 purple onion diced, 1 1/2 cup chopped cilantro.

Once your corn is cool add your raw ingredients to your cooked ingredients. This will allow some freshness to come through and add some texture. At this time you will also mix in your dressing. Mix until everything is coated.

Pour out your mixture onto a serving dish and top with Cotija cheese, Pickled Jalapenos and a little more cilantro.

Serve on the side of a great grilled protein or as an appetizer with tortilla chips.