Cinco de Mayo Roasted Poblano Corn Salad

I'm always looking for an excuse to have a margarita and Cinco De Mayo is right around the corner! Along with a quenching margarita, comes inspiration for a great meal. This year for the Mexican liberation celebration, I decided to make citrus marinated skirt steak tacos.

I then realized I needed a fitting side. I started thinking of summer salads and Mexican food when it hit me! I wanted to make a corn salad using Poblanos, fresh corn, red peppers, and cotija cheese! So here you have it! Celebrate and enjoy!

This salad is even better the next day!
— Carrie
  • 5 whole roasted poblano, chopped
  • 5 cups of fresh cooked corn off the cob
  • 2 red peppers, chopped
  • 4 green onions, chopped
  • 5 ounces arugula
  • 1/2 cup roasted Pepitas
  • 1/2 cup Cotija cheese
  • 1/4 cup olive oil
  • 1/2 lime, juiced
  1. Boil corn and cut off the cob
  2. Roast Poblanos on your stove top, peel and chop
  3. Mix the rest of the ingredients together, toss with olive oil, and enjoy!
Cotija cheese can be hard to find. A great alternative is Feta!
— Carrie