Who had corn trending on their 2022 Bingo card? Thanks to that sweet little boy, “everything changed!” I mean, did I see myself ever pushing out a corn recipe on the blog? In a word: no. Do I love this recipe? Absolutely. First, it’s tasty. Second, it has a connection to me & Megan. I made this tasty little side dish shortly after we started dating, on a glamping trip, over a woodfire. I made that same meal again when I took the family down to a farm in Charlottesville when I proposed. I love this salad with a grilled steak. It has all the right notes: buttery blistered corn, smoke-charred poblano peppers, and a spicy-lime dressing with savory cilantro, a kiss of salt and some honey.
Corn & Poblano Salad
3 ears of corn, with husks
2 poblano peppers
Limes
1 tsp hot sauce
Cayenne pepper
1 tbsp Extra-virgin olive oil
Butter
3 scallions, sliced thin
Honey
Cilantro
Preheat a grill.
Peel the husks away from the corn, to remove the silk, and close the husk around the corn.
Juice enough fresh limes until you have 2 tbsp. Whisk together with the hot sauce, evoo, and a pinch of cayenne pepper.
Grill the corn and pepper until the husks and peppers are fully charred. The corn will need a little longer than the peppers.
After you remove the peppers, pull away most of the charred skin and reserve.
When the corn is cooked, remove any remaining husks and slater with butter.
Slice the corn off of the cob, directly into the large bowl with dressing. Remove the seeds and stem from the poblanos and chop up the pepper and toss in with this corn. Add in the sliced scallion, some minced fresh cilantro, a pinch of salt and give a good stir until everything is combined.
Taste for any seasoning needs. Lightly drizzle the salad with honey, stir and serve.
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Copyright 2022, Brendan McCann, All Rights Reserved.
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