Roasted Poblano Corn Salad

Posted by Callies Biscuits on

I'm always looking for an excuse to have a margarita! Cinco de Mayo was a little different during quarantine, but we still had a family Mexican Liberation celebration. Along with a quenching margarita, comes the inspiration for a great meal. This year we made Cerveza Soaked Carnitas and I thought this was a fitting side.

Since May, I have since made this Roasted Poblano Corn Salad numerous times. Fresh corn, roasted poblanos, red peppers, and cotija cheese... my mouth is already watering! I've been using poblano peppers like they're going extinct. I'll be sharing more recipes that use them soon! 

Roasted Poblano Corn Salad

You'll Need:

    - 5 roasted poblanos, seeds removed and chopped - 5 cups fresh corn on the cob - 2 red peppers, diced - 4 green onions, diced - 5 ounces arugula - 1/2 cup roasted pepitas - 1/2 cup Cotija cheese (or feta) - 1/2 cup olive oil - 1/2 lime juiced

How To:

    1. Bring a large pot of water to a boil. Once water is boiling, carefully add the corn cobs. Boil for one minute. Turn off the heat and cover. Let stand for 30 minutes. 1. Cut the corn off the cob and add it to a large bowl. 1. Add the rest of the ingredients to the corn and toss to combine. Enjoy!

      "This corn salad is even better the next day!" ~Carrie
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