Corn Poblano Relish Food

CORN-POBLANO RELISH

Steps:

• Char 1 large poblano pepper over the flame of a gas burner on high heat (or char under the broiler). Transfer to a bowl, cover with plastic wrap and let cool. Remove the skin, stem and seeds; chop the poblano. Melt 2 tablespoons butter in a skillet over medium heat. Add the poblano, 2 cups fire-roasted corn and 1 teaspoon ground cumin; season with salt and pepper. Cook, tossing, until hot, 5 to 6 minutes.

CREAMY STOVETOP CORN WITH POBLANO CHILES

Steps:

• Melt the butter in a large skillet over medium heat. Add the onion and bell pepper, season with salt and pepper, and stir-fry for 2 to 3 minutes, until the onion is translucent. Add a pinch of cayenne or a little minced jalapeño, if using.
• Add the corn kernels and poblano strips, season again and continue to cook, stirring occasionally, until the corn is cooked and tender, about 5 minutes.
• Stir in the scallions, then the crème fraîche and allow it to heat through. Taste for seasoning, and give the corn a good squeeze of lime.

POBLANO-CILANTRO RELISH

Steps:

• Light a grill and preheat for for at least 10 minutes or preheat a grill pan. Skewer the garlic. Grill the garlic and poblanos over moderately high heat, turning frequently, until the garlic is charred and softened, about 5 minutes, and the poblanos are blackened all over, about 10 minutes.
• Transfer the vegetables to a plate. Peel the garlic and transfer to a food processor. Peel the peppers, then core them and discard most of the seeds. Cut the peppers into strips and transfer to a food processor.
• Pulse the garlic and peppers until coarsely chopped. Add the cilantro, fish sauce, sugar and 1 tablespoon of lime juice and pulse to a chunky puree. Add the vegetable oil and process until incorporated. Season the relish with more lime juice, if desired, and serve.

BLUE CORN TORTILLA CRUSTED RED SNAPPER WITH POBLANO VINAIGRETTE AND SWEET ONION-CORN RELISH

Steps:

• For the Snapper: Season the eggs and flour with salt and pepper. Place the tortilla chips in a food processor and pulse until the chips are finely ground. Place the eggs, flour and ground tortillas in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper. In a large saute pan over medium-high heat, heat the oil. Dredge each fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge in the ground tortillas and saute for 3 minutes on each side. Drizzle with the vinaigrette and serve immediately.
• For the Vinaigrette: In a blender, combine the poblanos, onion, and lime juice and blend until smooth. While the blender is running add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper. May be refrigerated up to 1 day ahead. Bring to room temperature before serving.
• For the Sweet Onion-Corn Relish: Place kernels in a medium bowl. Heat oil in a medium saute pan over medium-high heat, add the onions and season with salt and pepper. Saute until soft and caramelized. Add the onions to the corn, fold in the creme fraiche and basil leaves and season with salt and pepper to taste.

EASY POBLANO PEPPER RELISH

Steps:

• Gather the ingredients.
• Poblano peppers have a thick skin that is best removed. To do so, you can char the peppers on an open flame or an outdoor grill.
• Keep a close eye on the peppers so that they don't burn. They're ready when their skin begins to darken and bubble and peels away from the pepper flesh easily. Once this happens on one side of the peppers, flip them over. The entire process can take 15 to 20 minutes or so, depending on the peppers' size.
• Remove the peppers from the oven and allow them to cool. Once you can handle them, gently peel away the darkened skin and discard it.
• Remove the stem and cube the poblanos into small, even-sized pieces. You can either discard or include the seeds. Set the poblanos aside.
• Heat the oil in a large pan. Once it's hot, add the onion and sauté until it is soft and translucent.
• Add the serranos and cook until they soften.
• Now add the poblano pepper pieces, sprinkle in a half teaspoon of fine sea salt and the pinch of sugar, and then add the vinegar.
• Give the pan a good stir and continue to cook for another 10 minutes to really allow the flavors to come together.
• Taste the relish and add more salt or vinegar if desired. Serve warm or store in the refrigerator for up to one week.

TANGY AND SWEET FRESH CORN RELISH

Steps:

• Combine all ingredients in a sauce pan, mixing well.
• Cook, stirring often, until mixture comes to a boil and thickens slightly.
• Jar and seal.
• Relish keeps well in the refrigerator for about two to three weeks.