Grilled Mexican Street Corn with Poblanos

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Spice Profile: ancho chiles, annatto, black pepper, cilantro, coriander, cumin, garlic, salt, Mexican oregano, onion, oregano, paprika, sugar, tamarind, turmeric

Take four (or more) ears of corn. Shuck and clean them up, but I leave the tail for holding onto later. Place the corn and 1-2 medium poblano peppers on medium hot grill and close. Rotate every few minutes, a little blackening is great, just not too much. Rotate more than less if you are worried. When you have a good cook on, (about 10 minutes depending on your grill), remove from the grill. Cut the top off the poblanos and remove the seeds. Chop the kernels off the cob. Combine the corn and peppers in a large mixing bowl, and add 3-6 tablespoons mayonnaise, (depending on how much corn you cooked), the juice of one lime, and the 2 tsp Stock+Spice Street Corn Spice. Mix well and add salt if needed. Enjoy!