3large poblano peppersstems removed and cut in half lengthwise
1/4cupolive oildivided
2-3teaspoonsCajun seasoningor cayenne pepper
2-3teaspoonsTrader Joe’s Lime Seasoning Blendor similar
1large yellow onioncoarsely chopped
3/4cupgrated mixed Mexican cheese
S&P to taste
6lime wedges for garnish
1/4cupcilantro leavessnipped into small pieces with herb scissors or kitchen sheers
Instructions
Prepare Veggies:
Brush corn with olive oil and season all the way around with Cajun spice. (Can substitute chili lime seasoning if you don’t like Cajun.)
Brush poblano pepper halves with olive oil and season with salt and pepper and place on a piece of foil.
Peel and coarsely chop the onion.
Pre-cook the Veggies:
Heat barbecue to medium.Place corn cobs directly on the grill and cook for about 2 minutes per side, rotating four times to nicely brown all the way around.Remove from grill and cool.Once cooled enough to handle, cut corn off the cobs and set aside in a bowl.
Place the foil with the prepared pepper on the grill and cook until al dente, about 5-6 minutes.No need to turn the peppers.Remove from grill and cool.Once cooled, coarsely chop peppers and set aside.
Cook the onions in 2 tablespoons olive oil in a large skillet over medium-low heat for about 10-15 minutes, until translucent and beginning to caramelize.Add chopped peppers and corn and cook over medium heat until all is hot. Season with salt and pepper.Sprinkle cheese over the top and continue to cook until cheese is melted.Sprinkle minced cilantro over all and garnish with lime wedges.
Notes
*Note—we grill on a gas Weber, which runs hotter than some barbecues. Just be aware that cooking times can vary depending upon the barbecue you have.