Time 15m Yield 12 Number Of Ingredients 10 Steps:
Stir sour cream and mayonnaise until well combined. Set aside. Combine corn, diced tomatoes, green onions, cilantro, salt, pepper, and cumin in a large bowl. Stir in sour cream mixture. Fold in Cheddar cheese.
Time 40m Yield 6 Number Of Ingredients 7 Steps:
Preheat an outdoor grill for medium heat and lightly oil the grate. Grill corn and poblano peppers on the preheated grill until corn has charred and peppers have softened, 12 to 15 minutes. Remove from the grill and let cool enough to handle, about 10 minutes. Cut corn off cobs and dice poblanos; place into a bowl. Add jalapenos, onion, cilantro, lime juice, salt, and pepper and mix together.
Time 25m Number Of Ingredients 8 Steps:
Pre-heat a large frying pan and add a tablespoon of oil. Add the drained corn and allow to cook until golden brown and the edges start to char. Remove from the pan and allow to cool to room temperature. Add the avocado, onion, jalapeño, tomato and coriander/cilantro then season with salt and lime. Mix well and serve.
Time 55m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Preheat the oven to 400 degrees F. Put the corn and 2 tablespoons olive oil on a baking sheet. Sprinkle with salt and pepper and toss to combine. Roast, stirring halfway through, until slightly darkened in color, 15 to 20 minutes. Remove the pan from the oven and add the onion, bell pepper, jalapeno, garlic, cumin, chili powder, remaining 2 tablespoons olive oil and some salt and pepper and toss to combine with the corn. Continue roasting for another 12 to 15 minutes. Remove the pan from the oven and add the mayonnaise, lime juice, cilantro and cheese, stirring to combine. Transfer to a serving bowl and top with more cilantro, shredded cheese and chili powder. Serve with tortilla chips.
