Poblano Chile and Corn Salad
Ensalada de Poblano y EloteFor 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.
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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