POBLANO CHILE AND CORN SALAD

Poblano Chile and Corn Salad image

Number Of Ingredients 9

4 , poblano chile kimmy, , roasted, seeded, veins removed, and peeled
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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