Grilled Corn Peach And Poblano Salad Food
GRILLED PEACH AND CORN SALAD
You'll find peaches and corn next to each other at the farmers' market starting in mid-to-late summer, so why not put them together? We love the combo in this grilled warm-weather salad. (It's also great in muffins and scones.)
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium-high heat. Drizzle some olive oil on the corn and peaches and sprinkle with salt and pepper. Grill the corn and peaches, turning them periodically, until they develop dark grill and char marks on all sides, 6 to 8 minutes for the peaches and 10 to 12 minutes for the corn. Let cool slightly.
- Meanwhile, whisk together the olive oil, vinegar, mustard, Fresno pepper, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Cut the corn kernels from the cobs and discard the cobs. Slice the peach wedges crosswise so each piece has some grill marks. Add the corn kernels and sliced peaches to the large bowl of dressing along with the almonds and feta. Toss gently to coat. Check for seasoning and add more salt and pepper to taste.
- Arrange a bed of arugula on a large platter. Top with the peach and corn salad.
Nutrition Facts : Calories 178, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 272 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 4 grams, Sugar 8 grams
GRILLED CORN AND POBLANO POTATO SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a large pot and cover with salted water. Bring to a boil, lower to a simmer and cook until tender when pierced with a knife, about 30 minutes. Drain the potatoes and let cool slightly.
- Meanwhile, prepare a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes.
- Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the corn kernels off of the cobs and add to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise and cilantro and mix gently to combine. Season with salt and pepper and serve. (The potato salad can be made 1 day ahead and refrigerated. Let stand at room temperature 30 minutes before serving.)
GRILLED CORN AND POBLANO POTATO SALAD
Steps:
- Put the potatoes in a large pot and add salted water to cover. Bring to a boil and cook for 30 minutes, or until tender when pierced with a knife. Drain the potatoes and let them cool slightly.
- Meanwhile, prepare a grill or grill pan to medium-high heat. Add the corn and grill, turning the ears, until evenly browned on all sides, 10 minutes.
- Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the kernels off the corncobs and add the kernels to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise, and cilantro, and fold together. Season the potato salad to taste with salt and pepper. (The potato salad can be made 1 day ahead and refrigerated. Let it stand at room temperature for 30 minutes before serving.)
GRILLED CORN, PEACH AND POBLANO SALAD
Both the corn and the peppers are grilled for this recipe. It is a good use of any leftovers from yesterday's BBQ. It is best when eaten with 24 hours of preparation. Salad can be served warm or at room temperature.
Provided by threeovens
Categories Corn
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and season with salt and pepper to taste.
Nutrition Facts : Calories 143.2, Fat 3.7, SaturatedFat 0.5, Sodium 15.2, Carbohydrate 28.5, Fiber 3.8, Sugar 8.8, Protein 3.5
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GRILLED CORN AND POBLANO CHILE SALAD RECIPE | BON APPéTIT
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5/5 (4)Author Chris MoroccoServings 4Estimated Reading Time 1 min
- Prepare a grill for medium heat; oil grate. Whisk lime juice and hot sauce in a medium bowl; season with salt. Set dressing aside.
- Grill corn (still in husks) and chiles, turning occasionally, until corn is charred all over (husks will be nicely blackened and some of the kernels will become deeply browned in spots) and chiles are blackened in spots and crisp-tender, 10–12 minutes for corn and 8–10 minutes for chiles. Transfer to a platter and let cool slightly before shucking corn.
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- Remove the silk from the corn by gently peeling back the husks (without removing) and removing the silk. Replace the husks on the corn and place on the grill. Cook on grill for about 15 minutes, turning periodically, until the kernels are tender and cooked. Remove from the grill and let it cool.
- As the corn is cooking, grill the poblano pepper at the same time, also for about 15-20 minutes, turning periodically, letting the skin char and blacken. If you wish, you can also do this on a gas stovetop, holding the pepper with tongs over the open flame. Remove the poblano from the grill and transfer to a paper bag or wrap in some aluminum foil and let it cool. Once it is cool, peel the skin off the pepper and discard. Seed and chop the pepper into 1/4 inch pieces and transfer to a bowl.
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