Best Poblano Chile And Corn Salad Recipes

Corn, Potato, and Poblano Chile Salad image

Number Of Ingredients 12

3 ears large fresh yellow corn, husked
2 , poblano chile kimmy
2 medium new potatoes, cooked, peeled, and cut into 1/2-inch dice
2 medium tomatoes, chopped
2 green onions, , finely chopped
1 jalapeño pepper, 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
1/2 teaspoon freshly ground pepper, or to taste

Steps:

1. 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. 2. 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. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

FRESH CORN AND POBLANO CHILE SALAD image

Categories Avocado Corn

Yield 6

Number Of Ingredients 9

3 ears corn, husked
1 fresh poblano chile pepper
3 tbs olive oil
Juice of 2 limes
1 chipotle peppers in adobo sauce, chopped, or to taste
1/2 tsp salt
1 avocado - peeled, pitted, and cut into chunks
1/2 cup chopped fresh cilantro
1/2 cup slices red onion

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate Cook corn on preheated grill until kernels are cooked through, turning regularly, 10 to 20 minutes; set aside to cool. Cut kernels from the cob and place in a large bowl. Cook poblano chile pepper on the preheated grill until the skin blackens, turning regularly, 5 to 10 minutes; set aside to cool. Peel and seed the poblano. Cut poblano into 1/2-inch pieces; add to the bowl with the corn. Whisk olive oil, lime juice, chipotle pepper, and salt together in a bowl; pour over corn and poblano mixture. Add avocado, cilantro, and red onion to the mixture and gently toss to coat.

Poblano Chile and Corn Salad image

Number Of Ingredients 9

4 , poblano chile kimmy, , roasted, seeded, veins removed, and peeled
..........Click the Edit tab and select this entry to follow preparation instructions.
2 tablespoons chopped white onions
2 tablespoons unseasoned rice vinegar
3 ears of corn, with kernels cut off the cobs
1/4 cup olive oil
2 teaspoons finely chopped fresh oregano or 1/2 teaspoon dried oregano (Mexican variety preferred)
1/4 teaspoon ground cumin
1/4 teaspoon salt, or to taste

Steps:

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. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves