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Grilled Corn and Poblano Salad

6 ears fresh sweet corn – shucked and rinsed
2 poblanos
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

  1. Place corn, poblanos, onion, and garlic on the grill.
  2. Grill corn until is is speckled with black. Remove and allow to cool.
  3. Grill onion until there are black grill marks on the cut side.
  4. Allow the poblanos to grill until the skin is black and well, charred all over, turning as necessary.
  5. Remove garlic.
  6. 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.
  7. Cut kernels of corn from the cobs and place kernels in a medium bowl.
  8. Chop onion into small dice. Place in bowl
  9. Smash garlic and mince add to bowl
  10. 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.
  11. Add tomatoes, prepared grain and cheese. Toss well
  12. In a separate bowl whisk together lime juice, vinegar, oil, hot sauce, herb, spices, salt and pepper
  13. Pour dressing over corn mixture and toss well.
  14. 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.

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