| 8 | 30 | 375 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 4 |
| 4 pepper | Ancho, poblano, pepper (sliced) |
| 4 medium ear | Grilled corn |
| 1 tbsp | Coconut oil |
| 1 cup | Coconut cream |
| 1/4 tsp | Cumin |
| 1/4 tsp | Paprika, smoked |
| 1/2 tsp | Sea Salt |
| 1/2 cup | White onion (sliced) |
1. Boil your ears of corn for about 5 minutes, in the meantime slice your poblanos and onion and put side
2. Cut corn kernels from the cob, first by cutting the cob in half to create a flat steady surface, then by using your knife along the cob to trim off the kernels.
3. Warm some coconut oil in a pan, add the poblanos and onion, stir until slightly softened. Then add the corn.
4. Pour the coconut cream on your mixture and stir well. Bring this to a simmer.
5. Add salt, paprika and cumin to taste.
6. Serve with warm tortillas or crunchy tostadas :)
| Vegetables | 2.5 |
