Best Roasted Corn And Poblano 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.

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

ROASTED CORN AND POBLANO SALAD



ROASTED CORN AND POBLANO SALAD image

Categories     Corn

Yield 7 people

Number Of Ingredients 2

http://www.myrecipes.com/recipe/grilled-corn-poblano-salad-50400000112904/
Roasted Corn, roasted poblanos, avocado, vinegrette

Steps:

  • http://www.myrecipes.com/recipe/grilled-corn-poblano-salad-50400000112904/ Roast corn and poblanos, etc

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