Steps

• Step 1

  Combine the garlic cloves and the avocado oil in a small sauce pan. Place the pan of garlic on the Traeger grill grate, close the lid, and set the temperature to 400°F so that the garlic starts cooking as the grill preheats.

  400 ˚F / 204 ˚C

  Ingredients

  • 1/2 Cup garlic cloves

  • 1 Cup avocado oil or other neutral oil

• Step 2

  Coat the corn and poblanos with about 2 tablespoons of the olive oil and season with salt and pepper. Place the vegetables directly on the grill grate and, turning every ten minutes or so, until browned all over, about 30 minutes total. Remove the corn, chiles and roasted garlic from grill and let then all cool slightly.

  00:30

  400 ˚F / 204 ˚C

  Ingredients

  • 4  ears corn on the cob, husked

  • 3  poblano peppers

  • 1/4 Cup olive oil, divided

• Step 3

  In a large bowl, whisk the remaining 2 tablespoons olive oil with the lime juice, honey, and cumin. Season to taste with salt and pepper. Add three of the roasted garlic cloves to the dressing and use a fork to mash them. Mix well.

  Ingredients

  • 2 Tablespoon fresh lime juice

  • 1 Teaspoon honey

  • 1/2 Teaspoon ground cumin

  •  Kosher salt and freshly ground black pepper

• Step 4

  Cut the kernels from the cobs and add them to the dressing. Steam, seed, and chop the chiles and add them to the corn. Add the red onion and cilantro and toss well. Season to taste with additional lime juice, salt, and pepper.

  Ingredients

  • 1 Small red onion, diced

  • 1/4 Cup chopped fresh cilantro

• Step 5

  Top with the Cotija and serve warm. Enjoy!

  Ingredients

  • 1/2 Cup crumbled Cotija cheese