Roasted Poblano Corn Salad
From Carrie Morey's Hot Little Suppers cookbook
- • 5 poblano peppers
- • 8 to 10 fresh ears of corn, shucked
- • 2 red bell peppers, diced (about 2 cups)
- • 4 green onions, diced
- • 5 ounces arugula
- • 1/2 cup roasted pepitas (pumpkin seeds)
- • 1/2 cup Cotija cheese (or feta)
- • 1/4 cup olive oil
- • Juice of 1/2 lime (1/2 to 1 tablespoon)
- • Salt and freshly ground coarse black pepper to taste
I've always been a corn salad fan! There is nothing that tastes more like summer than Mexican Street corn salad or Summer Succotash. This recipe is one of my reinventions a summer corn salad. The smoky taste of the roasted poblanos elevates the corn to a whole new level. This is a great salad to make ahead and take to a summer get-together or picnic.
- To roast the poblanos: using tongs, hold the peppers right over the open flame of a gas stove burner. Turn them as they get black. If you don't have a gas stove, put the peppers on a rimmed baking sheet and broil them in the oven. Once they cool, remove the bubbled (blistered) skin. Cut the peppers open, remove the seeds, and chop.
- Bring a large pot of water to a boil. Once the water is boiling, carefully add the ears of corn. Boil for 1 minute. Then turn off the heat and cover the pot. Let it stand for 30 minutes.
- Cut the corn off the cob and add it to a large bowl. It should yield about 5 cups of corn.
- Add the poblanos, bell peppers, green onions, arugula, pepitas, Cotija, olive oil and lime juice to the corn. Toss to combine and taste for salt and pepper. Serve immediately or keep in the fridge until ready to serve.