1/1 Photo of Corn and Fire-Roasted Poblano Salad With Cilantro
This side dish was a hit served with enchiladas and I bet it would be good alongside quesadillas too. Please adjust the amount of poblanos to taste. I would suggest only using fresh corn to get the best flavor from this salad. From Everyday Greens a cookbook from a vegetarian restaurant in the San Francisco Bay Area.
My Private Note
Units: US | Metric
- 1/2 medium red onion, diced, about 1/2 cup
- 1 tablespoon champagne vinegar or 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 4 ears corn, shaved, about 4 cups kernels
- 1/4 cup water
- 1/2 cup peeled peeled seeded and diced roasted poblano chile (about 2-3 directions for roasting follow)
- 4 teaspoons fresh lime juice
- cayenne pepper
- 3 tablespoons coarsely chopped cilantro
- 1Roasted Poblanos: Rub the chilies lightly with oil and place them on a stovetop grill or directly over an open flame. Grill over medium-high heat and turn, using metal tongs until the skins are evenly blistered and charred. Remove from the heat, transfer to a bowl, and cover with a plate or a lid; they'll steam as they cool. Loosen and peel the skins from the chilies. Bits of charred skin are ok. You can dip your fingers in water, but don't be tempted to dip the chilies in water or peel them under the running faucet-you'll lose their delicious flavor.
- 2Salad: Bring a small pot of water to a boil and drop in the onions for 20 seconds. Drain and toss with the vinegar.
- 3Heat the oil in a large sauté pan. Add the corn, 1/4 teaspoons salt, and sauté over medium heat for about 1 minute. Add the water, lower the heat, and cover the pan. Simmer covered, until the corn is tender, about 5 minutes.
- 4Transfer to a bowl and toss with the chilies, onions, lime juice, 1/4 teaspoons salt, and a pinch of cayenne. Set aside to cool.
- 5Just before serving, add the cilantro and season to taste with salt and cayenne.
- 6Tip: To make this salad even easier, you can prepare the separate elements ahead of time and combine them at the last minute. The poblano chilies keep well for several days in the refrigerator or can be frozen and defrosted just before serving.
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Nutritional Facts for Corn and Fire-Roasted Poblano Salad With Cilantro
Serving Size: 1 (116 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 172.0
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 22.6 mg
- Total Carbohydrate 33.2 g
- Dietary Fiber 3.8 g
- Sugars 5.3 g
- Protein 4.4 g
The following items or measurements are not included: