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Grilled Corn Salad

goop

The perfect way to take advantage of summer corn, this recipe balances its sweetness with smoky poblano and spicy jalapeño peppers, plus tangy lime juice.

Serves 6

for the salad:

2 poblano peppers

4 ears corn

½ red onion, small dice

2 avocados, diced

1 cup roughly chopped cilantro

for the dressing:

½ jalapeño, minced, seeds and ribs removed

1 clove garlic, grated

¼ teaspoon cumin

scant ¼ cup lime juice

¼ cup olive oil

½ teaspoon salt

1. First, roast the poblanos: Place each one directly over the gas flame of your stove (or in the oven under your broiler) until it starts to blacken. Rotate it to char evenly on all sides. Once it looks sufficiently charred, remove from heat, place in a bowl, and cover with a tea towel. Let it sit for 5 minutes, after which you should be able to easily rub off the charred skin to reveal the tender roasted pepper. Then remove the seeds and ribs and dice it.

2. Now place the corn directly over the gas flame of your stove (or in the oven under your broiler) just for a minute or so, turning constantly until just beginng to char and blister. Remove from heat and carefully cut the kernels from the cob.

3. Whisk the dressing ingredients together in a large mixing bowl, then add the corn, poblanos, red onion, cilantro, and avocados. Toss well and serve.

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