CORN AND FIRE-ROASTED POBLANO SALAD WITH CILANTRO
This side dish was a hit served with enchiladas and I bet it would be good alongside quesadillas too. Please adjust the amount of poblanos to taste. I would suggest only using fresh corn to get the best flavor from this salad. From Everyday Greens a cookbook from a vegetarian restaurant in the San Francisco Bay Area.
Provided by cookiedog
Categories Corn
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Roasted Poblanos: Rub the chilies lightly with oil and place them on a stovetop grill or directly over an open flame. Grill over medium-high heat and turn, using metal tongs until the skins are evenly blistered and charred. Remove from the heat, transfer to a bowl, and cover with a plate or a lid; they'll steam as they cool. Loosen and peel the skins from the chilies. Bits of charred skin are ok. You can dip your fingers in water, but don't be tempted to dip the chilies in water or peel them under the running faucet-you'll lose their delicious flavor.
- Salad: Bring a small pot of water to a boil and drop in the onions for 20 seconds. Drain and toss with the vinegar.
- Heat the oil in a large sauté pan. Add the corn, 1/4 teaspoons salt, and sauté over medium heat for about 1 minute. Add the water, lower the heat, and cover the pan. Simmer covered, until the corn is tender, about 5 minutes.
- Transfer to a bowl and toss with the chilies, onions, lime juice, 1/4 teaspoons salt, and a pinch of cayenne. Set aside to cool.
- Just before serving, add the cilantro and season to taste with salt and cayenne.
- Tip: To make this salad even easier, you can prepare the separate elements ahead of time and combine them at the last minute. The poblano chilies keep well for several days in the refrigerator or can be frozen and defrosted just before serving.
Nutrition Facts : Calories 172, Fat 4.9, SaturatedFat 0.7, Sodium 22.6, Carbohydrate 33.3, Fiber 3.8, Sugar 5.4, Protein 4.5
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.)
WARM PASTA SALAD WITH ROASTED CORN AND POBLANOS
Steps:
- Lay chiles on their sides on a metal rack set over grates of gas burners set on moderately high. (Or broil chiles on rack of a broiler pan about 2 inches from heat.) Roast chiles, turning them with tongs, until skins are blackened, 5 to 8 minutes. 3Transfer chiles to a bowl, then cover and let steam 10 minutes.
- Peel poblanos and discard seeds and ribs, then coarsely chop. Peel jalapeño and chop with seeds (omit seeds if you want a less spicy salad). Transfer chiles to a large serving bowl and stir in tomatoes and herbs.
- Toast pumpkin seeds in a dry well-seasoned 9- to 10-inch cast-iron skillet over moderate heat, stirring, until puffed and lightly browned, 2 to 3 minutes (seeds will pop as they puff). Transfer seeds to a small bowl.
- Add half of corn to skillet and dry-roast over moderate heat, stirring frequently, until browned in spots, 4 to 5 minutes. Transfer to tomato mixture and cook remaining corn in same manner, adding it to tomato mixture.
- Add onion to skillet and dry-roast, turning frequently, until browned but still slightly crisp. Transfer to a cutting board and coarsely chop. Stir into corn mixture.
- Cook garlic and cumin in oil in skillet over moderate heat, stirring, until fragrant, about 30 seconds. Stir into corn mixture and season vegetables with salt and pepper.
- Cook pasta in a large pot of boiling salted water until al dente, then drain. Add pasta to corn mixture and toss. Season with salt and sprinkle with pumpkin seeds and cheese. Serve warm or at room temperature.
CORN AND TOMATO SALAD WITH LEMON THYME AND ROASTED POBLANO CHILI
Categories Salad Pepper Tomato Vegetable Side Sauté Fourth of July Picnic Vegetarian Quick & Easy Lunch Corn Zucchini Summer Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Roast and peel poblano chili .
- Finely chop poblano and zucchini and thinly slice scallions. Mince garlic and halve tomatoes. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini and corn with salt and pepper to taste, stirring, until corn is golden brown, about 5 minutes. Reduce heat to moderate and stir in poblano, scallions, garlic, and thyme. Cook mixture, stirring, 1 minute. Transfer vegetables to a bowl and immediately add tomatoes and coriander, tossing well. Cool corn salad. Corn salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
More about "roasted corn and poblano salad food"
FIRE-ROASTED CORN, POBLANO + TOMATO SUMMER SALAD
From blissfulbasil.com
5/5 (3)Category Salad, Side DishCuisine Gluten-Free, Plant-Based, VeganTotal Time 30 mins
- Add the cherry tomatoes and poblano peppers to the pan, drizzle with the olive oil, and sprinkle with the smoked paprika and sea salt. Toss to coat and spread out into an even layer across the pan. Roast the tomatoes for 18 to 22 minutes or until they're tender, blistered, and just beginning to turn golden-brown on the edges. Remove from oven and let cool on pan.
- Meanwhile, heat a grill on high and grill the sweet corn until just beginning to show bits of char, rotating every minute or so until desired doneness is reached. Let cool slightly. Then, carefully slice the kernels off the ears of corn. (Grill-free option: gently char the corn over an open flame/gas burner on the stovetop.)
- In a large nonreactive (i.e., non-metallic) serving bowl, combine the roasted tomatoes + peppers, grilled corn, red onion, cilantro, lime juice, sea salt, and black pepper. Toss to coat.
ELOTE-STYLE ROASTED CORN AND POBLANO PEPPERS
From sweetcayenne.com
ROASTED CORN SALSA WITH POBLANO PEPPERS - OUR SALTY …
From oursaltykitchen.com
ROASTED POBLANO & SWEET CORN CHICKEN SALAD
From thecreativebite.com
ROASTED CORN, POBLANO, AND BACON SALAD WITH MAPLE …
From food52.com
ROASTED CORN SALAD WITH POBLANO PEPPERS - SAILOR BAILEY
From sailorbailey.com
Cuisine AmericanCategory Appetizer, Side DishServings 4Calories 196 per serving
GRILLED CORN AND POBLANO CHILE SALAD RECIPE | BON APPéTIT
ESQUITES RECIPE - HOW TO MAKE ESQUITES - THE PIONEER …
From thepioneerwoman.com
ROASTED POBLANO CORN CHOWDER - SIMPLY RECIPES
From simplyrecipes.com
6 COOKOUT SIDES READY IN 20 MINUTES OR LESS - THE WASHINGTON POST
From washingtonpost.com
ROASTED CORN AND POBLANO SALSA - THE CHUNKY CHEF
From thechunkychef.com
GRILLED CORN, POBLANO, AND BLACK BEAN SALAD RECIPE | MYRECIPES
From myrecipes.com
ROASTED ZUCCHINI PASTA SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
ROASTED CORN AND POBLANO SALAD RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
THE BEST SALAD RECIPES FOR SUMMER 2023 - COSMOPOLITAN
From cosmopolitan.com
LIME CHICKEN WITH CORN AND POBLANO SALAD - PUREWOW
From purewow.com
ROASTED CORN AND POBLANO SALAD WITH CREAMY CHIPOTLE DRESSING
From food.com
SMOKY CORN SALAD, SHEET PAN ROASTED RATATOUILLE WITH SOCCA AND …
From goodmorningamerica.com
ROASTED CORN SALAD RECIPE WITH POBLANOS | TEXAS PETE
From texaspete.com
GRILLED CORN POBLANO SALAD | LAST INGREDIENT
From lastingredient.com
SKILLET POBLANO CORN RECIPE | MYRECIPES
From myrecipes.com
SWEET CORN SALAD WITH BUTTERMILK VINAIGRETTE - NYT COOKING
From cooking.nytimes.com
ROASTED RED PEPPERS WITH BEANS AND GREENS - NYT COOKING
From cooking.nytimes.com
5 MAKE-AHEAD SALADS TO KICK OFF SUMMER - THE NEW YORK TIMES
From nytimes.com
ROASTED CORN & POTATO SALAD RECIPE - TODD PORTER AND DIANE CU
From foodandwine.com
SMOKY GRILLED POBLANO CORN SALAD - LIVELY TABLE
From livelytable.com
ROASTED SHEET PAN POTATO SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
VEGAN ESQUITES (MEXICAN STREET CORN SALAD) - BRAND NEW …
From brandnewvegan.com
5 BUDGET RECIPES FROM MARTHA STEWART GUARANTEED TO BECOME YOUR ...
From salon.com
PAN-ROASTED CORN AND POBLANO CHILE PASTA SALAD | RECIPES | WW USA
From weightwatchers.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love