Fresh Corn And Poblano Chile Salad Recipes

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CORN AND TOMATO SALAD WITH LEMON THYME AND ROASTED POBLANO CHILI



Corn and Tomato Salad with Lemon Thyme and Roasted Poblano Chili image

Categories     Salad     Pepper     Tomato     Vegetable     Side     Sauté     Fourth of July     Picnic     Vegetarian     Quick & Easy     Lunch     Corn     Zucchini     Summer     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 9

1 fresh poblano chili
1 medium zucchini
2 scallions
5 garlic cloves
3/4 pound assorted vine-ripened cherry tomatoes (about 1 pint)
2 tablespoons olive oil
4 cups fresh corn (cut from about 8 ears)
2 tablespoons small fresh lemon thyme sprigs
1 tablespoon chopped fresh coriander

Steps:

  • Roast and peel poblano chili .
  • Finely chop poblano and zucchini and thinly slice scallions. Mince garlic and halve tomatoes. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini and corn with salt and pepper to taste, stirring, until corn is golden brown, about 5 minutes. Reduce heat to moderate and stir in poblano, scallions, garlic, and thyme. Cook mixture, stirring, 1 minute. Transfer vegetables to a bowl and immediately add tomatoes and coriander, tossing well. Cool corn salad. Corn salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

GRILLED CORN AND POBLANO POTATO SALAD



Grilled Corn and Poblano Potato Salad image

Provided by Marcela Valladolid

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 10

2 pounds medium red-skinned potatoes (about 6)
Salt and freshly ground black pepper
Salt and freshly ground black pepper
3 ears corn, husks removed
2 poblano chiles, charred, peeled, stemmed, seeded and chopped (see Cook's Note)
1 cup chopped scallions (white and pale green parts only; about 5 scallions)
1 cup chopped scallions (white and pale green parts only; about 5 scallions)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup chopped fresh cilantro

Steps:

  • Put the potatoes in a large pot and cover with salted water. Bring to a boil, lower to a simmer and cook until tender when pierced with a knife, about 30 minutes. Drain the potatoes and let cool slightly.
  • Meanwhile, prepare a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes.
  • Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the corn kernels off of the cobs and add to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise and cilantro and mix gently to combine. Season with salt and pepper and serve. (The potato salad can be made 1 day ahead and refrigerated. Let stand at room temperature 30 minutes before serving.)

CORN AND FIRE-ROASTED POBLANO SALAD WITH CILANTRO



Corn and Fire-Roasted Poblano Salad With Cilantro image

This side dish was a hit served with enchiladas and I bet it would be good alongside quesadillas too. Please adjust the amount of poblanos to taste. I would suggest only using fresh corn to get the best flavor from this salad. From Everyday Greens a cookbook from a vegetarian restaurant in the San Francisco Bay Area.

Provided by cookiedog

Categories     Corn

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 medium red onion, diced, about 1/2 cup
1 tablespoon champagne vinegar or 1 tablespoon rice vinegar
1 tablespoon olive oil
4 ears corn, shaved, about 4 cups kernels
salt
1/4 cup water
1/2 cup peeled peeled seeded and diced roasted poblano chile (about 2-3 directions for roasting follow)
4 teaspoons fresh lime juice
cayenne pepper
3 tablespoons coarsely chopped cilantro

Steps:

  • Roasted Poblanos: Rub the chilies lightly with oil and place them on a stovetop grill or directly over an open flame. Grill over medium-high heat and turn, using metal tongs until the skins are evenly blistered and charred. Remove from the heat, transfer to a bowl, and cover with a plate or a lid; they'll steam as they cool. Loosen and peel the skins from the chilies. Bits of charred skin are ok. You can dip your fingers in water, but don't be tempted to dip the chilies in water or peel them under the running faucet-you'll lose their delicious flavor.
  • Salad: Bring a small pot of water to a boil and drop in the onions for 20 seconds. Drain and toss with the vinegar.
  • Heat the oil in a large sauté pan. Add the corn, 1/4 teaspoons salt, and sauté over medium heat for about 1 minute. Add the water, lower the heat, and cover the pan. Simmer covered, until the corn is tender, about 5 minutes.
  • Transfer to a bowl and toss with the chilies, onions, lime juice, 1/4 teaspoons salt, and a pinch of cayenne. Set aside to cool.
  • Just before serving, add the cilantro and season to taste with salt and cayenne.
  • Tip: To make this salad even easier, you can prepare the separate elements ahead of time and combine them at the last minute. The poblano chilies keep well for several days in the refrigerator or can be frozen and defrosted just before serving.

Nutrition Facts : Calories 172, Fat 4.9, SaturatedFat 0.7, Sodium 22.6, Carbohydrate 33.3, Fiber 3.8, Sugar 5.4, Protein 4.5

CORN, ZUCCHINI AND POBLANO CHILI SAUTé



Corn, Zucchini and Poblano Chili Sauté image

Categories     Side     Sauté     Corn     Hot Pepper     Zucchini     Summer     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 7

3 large poblano chilies* (about 1 pound total)
1 large red bell pepper
4 tablespoons olive oil
8 medium zucchini (about 2 pounds), trimmed, cut into 1/2-inch pieces
1 medium onion, halved lengthwise, thinly sliced
4 garlic cloves, minced
4 cups frozen corn kernels (about 22 ounces), thawed

Steps:

  • Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed chilies and pepper; cut into 1/2-inch pieces.
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of zucchini; sauté until brown, about 7 minutes. Using slotted spoon, transfer to medium bowl. Repeat with remaining zucchini. Discard oil from skillet; wipe skillet clean. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add onion and garlic; sauté until onion begins to soften, about 5 minutes. Add chilies and pepper and stir until heated through, about 3 minutes. Stir in zucchini and corn. Reduce heat to medium, cover and cook until corn is tender, stirring occasionally, about 5 minutes. Season with salt and pepper.
  • *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

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