6 ears fresh sweet corn – shucked and rinsed
1 small red onion – peeled and cut in half thru the root end
*2 cloves garlic – peeled
1 pint cherry or pear tomatoes halved
1.5 cups prepared bulgur wheat
½ cup queso fresco or feta cheese
Juice of one lime
2 tablespoon Red wine vinegar
1/3 cup Olive oil
A couple of dashes of your favorite hot sauce like Cholula
1 teaspoon sugar
¼ teaspoon Cumin
½ teaspoon Chile powder
½ bunch Cilantro torn,
Salt and pepper
1 smokin-hot grill – preferably charcoal
- Place corn, poblanos, onion, and garlic on the grill.
- Grill corn until is is speckled with black. Remove and allow to cool.
- Grill onion until there are black grill marks on the cut side.
- Allow the poblanos to grill until the skin is black and well, charred all over, turning as necessary.
- Remove garlic.
- Wrap poblanos in plastic film or place in a plastic bag. Allow to rest until cool enough to handle. The skins will steam in the plastic in slip right off.
- Cut kernels of corn from the cobs and place kernels in a medium bowl.
- Chop onion into small dice. Place in bowl
- Smash garlic and mince add to bowl
- Remove poblanos from plastic, wipe away charred skin with a paper towel, remove seeds and stem. Chop poblano into medium dice or strips. Add to bowl.
- Add tomatoes, prepared grain and cheese. Toss well
- In a separate bowl whisk together lime juice, vinegar, oil, hot sauce, herb, spices, salt and pepper
- Pour dressing over corn mixture and toss well.
- Allow to rest, covered at room temperature for 2 hours for flavors to meld. Serve at room temp
* To prepare the garlic, I like to make a little bowl out of aluminum foil, just large enough to hold the garlic cloves. I set this directly on the grill while the rest of the vegetables are cooking.… Read More