| 8 | 40 | 176 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 35 min | 5 min | 8 |
| 6 medium ear | Sweet yellow corn |
| 1 pepper | Ancho, poblano, pepper (or chilaca chili pepper/fresh pasilla chile) |
| 1 medium pepper(s) | Red bell pepper (or orange) |
| 142 gm | Cotija cheese, Cacique (or feta cheese) |
| 1/4 cup | Butter, vegan (or regular butter) |
| 1 tsp | Cumin |
| 2 whole lime(s) | Lime juice (fresh) |
| 1/2 tsp | Sea Salt |
Be sure to keep the grilling time of the corn to a al dente.
The longer they’re on the fire the more the starches in the cobs caramelize, creating a sticky mess without much flavor.
Try this in half of an avocado, as a topping for grilled fish, have it with scrambled eggs, or add in black beans for a vegetarian main.
| Milk Alternative | 0.4 |
| Vegetables | 1.1 |
