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Ingredients
Method
- Shuck the corn and cut the kernels off the cob first.
- Spread the corn kernels evenly on a sheet pan.
- Roast in the oven for about 20 minutes, stirring once if needed for even roasting.
- Let the roasted corn cool completely.
- Mix the cooled corn with the Aleppo pepper, ancho chile seasoning, sazonador, salt, black pepper, smoked paprika, and chopped garlic.
- Cook the diced onion and poblano pepper together on the stovetop until softened.
- Let the onion and poblano mixture cool completely, then fold it into the seasoned corn.
- Chill until ready to use.
- To serve, heat the Mexi-Corn with garlic butter until hot and well coated.
Notes
Jay’s Mexi-Corn brings together fresh Maryland sweet corn with poblano peppers, onions, garlic and warm Latin-inspired seasonings. We roast the corn first to bring out its natural sweetness, then finish each serving with garlic butter just before it hits the table. Using locally grown Maryland corn makes this one of our favorite ways to combine local ingredients with the flavors we love at Jay’s Latin Kitchen.
