We feature this zesty summer salad on the Mexcla — a sampling of favorite Mexican dishes — served alongside quesadillas, guacamole, and Fire Roasted Salsa. The combination of ingredients couldn’t be better. Smoky, rich poblano chilies contrast deliciously with tender, sweet corn, freshly chopped cilantro, brightened by a squeeze of lime juice. Be sure to taste the roasted chilies before adding them to the salad — though usually mild, they can be surprisingly fiery.
Serves 4 to 6
¼ large red onion, diced, about ½ cup1 tablespoon Champagne or rice wine vinegar
1 tablespoon olive oil
4 ears corn, shaved, about 4 cups kernels
Salt
¼ cup water
Fire-Roasted Poblano Chilies, peeled, seeded, and diced, about ½ cup
4 teaspoons fresh lime juice
Cayenne pepper
3 tablespoons coarsely chopped cilantro
Bring a small pot of water to a boil and drop in the onion for 20 seconds. Drain and toss with the vinegar to draw out its pink color.
Heat the oil in a large sauté pan. Add the corn, ¼ teaspoon 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, onion, lime juice, ¼ teaspoon 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 using.
*To fire-roast the chiles, toss in small amount of olive oil then grill over gas flame until skin starts to brown and bubble. Place chiles in a bowl and cover with plastic for about 15 minutes so that they sweat. This will help to separate the skin for easy peeling.
Copyright ©2009 Annie Somerville All rights reserved.
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