Corn, Potato, and Poblano Chile Salad
Ensalada de Elote, Papa, y Chile PoblanoMexican cooks use corn, potatoes, and chiles, ingredients native to Central and South America, in a variety of dishes. Serve this salad at room temperature with grilled meats or chicken.
Ingredients
Makes 6 servings
- 3 large ears fresh yellow corn husked
- 2 poblano chiles
- 2 medium new potatoes cooked, peeled, and cut into 1⁄2-inch dice
- 2 medium tomatoes chopped
- 2 green onions finely chopped
- 1 jalapeño chile finely chopped
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 3 tablespoons vegetable oil or olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper or to taste
Instructions
- In a pot of boiling water, cook the corn about 3 minutes or until just tender.
- Do not overcook.
- Remove the corn and rinse under cold running water to stop the cooking.
- With a sharp knife, cut the kernels off the cobs.
- Put the corn into a large bowl.
- Roast the poblanos over a flame, or under a broiler until charred all over.
- Steam in a plastic bag about 8 minutes.
- Rub off the skins, seed, and cut into 1⁄2-inch dice.
- Add to the corn along with the tomatoes, onions, jalapeños, cilantro, and cumin.
- Mix.
- Add the remaining ingredients.
- Toss gently to coat the salad with the dressing.