Name: Poblano Chile and Corn Salad
Ingredients: 4 poblano chiles (roasted, seeded, veins removed, and peeled); 2 tablespoons chopped white onion; 2 tablespoons unseasoned rice vinegar; 3 ears of corn (with kernels cut off the cobs); ¼ cup olive oil; 2 teaspoons finely chopped fresh oregano or ½ teaspoon dried oregano (Mexican variety preferred); ¼ teaspoon ground cumin; ¼ teaspoon salt (or to taste)

Poblano Chile and Corn Salad

Ensalada de Poblano y Elote

For this salad, poblano chile strips are marinated then tossed with corn. It's a classic combination that can be spicy depending on the poblanos. After the chiles are roasted and cut open, a small taste will reveal if they are hot or not. Serve with grilled meats or poultry.

Recept afdrukken

Ingrediënten

Makes 4 servings

▢ 4 poblano chiles roasted, seeded, veins removed, and peeled
▢ 2 tablespoons chopped white onion
▢ 2 tablespoons unseasoned rice vinegar
▢ 3 ears of corn with kernels cut off the cobs
▢ ¼ cup olive oil
▢ 2 teaspoons finely chopped fresh oregano or ½ teaspoon dried oregano Mexican variety preferred
▢ ¼ teaspoon ground cumin
▢ ¼ teaspoon salt or to taste

Instructies

Prepare the chiles.
Cut them into thin strips and put them in a medium bowl.
Add the onion and vinegar.
Marinate about 1 hour.
In a medium skillet, cook the corn kernels in boiling water to cover about 3 minutes.
Drain and cool under running water.
Mix with the poblano strips.
Add the oil, oregano, cumin, and salt.
Toss and serve.

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Country Mexican

Poblano Chile and Corn Salad