Charred Corn Salad with Poblanos

Charred Corn Salad with Poblanos

(6 servings)

Ingredients:

6 large Fresh Ears of Corn (see note)

½ cup plus 2 tbsp. Olive Oil

2 large Poblano Peppers, stemmed, halved and seeded

1 pt. Cherry Tomatoes, halved

½ cup Red Onion, finely chopped

½ cup Cotija Cheese

1 Jalapeno Pepper, seeded and finely chopped

2 medium Limes, juiced

2 cups Fresh Cilantro, packed, stems removed

¼ cup Shallot, coarsely chopped

2 tbsp. Red Wine Vinegar

1 large clove Fresh Garlic

½ tsp. Crushed Red Pepper

Directions:

Grill Poblano peppers as you grill the corn.  Grilled them skin side down.  Put Poblano peppers in a bowl and cover with film.  Let sit 15 minutes before peeling skin off.  Dice.  In a large bowl, combine corn, Poblano pepper, tomatoes, onion, cheese, jalapeno and lime juice.  Season with salt and pepper to taste.  In a blender, combine the half cup of oil, cilantro, shallot, vinegar, garlic crushed red pepper and 1 tsp. salt.  Blend 60 seconds or until very smooth.  Season to taste.  Drizzle ½ cup of vinaigrette over corn mixture and toss.  Pass remaining vinaigrette as needed.

Notes:              Husk and clean of silk.  Be sure to oil the ears of corn before grilling.  Grill corn on charcoal or gas grill for about 10 minutes, give or take a little.  Turn often getting nice char marks all around each ear of corn.  Remove and let cool slightly to handle.  Cut corn off the cobs.

Ideas for Future Efforts

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