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Charred Corn and Poblano Salad
The perfect complement to any Mexican entrée, or potluck, Charred Corn and Poblano Salad has all the flavors you crave: a little sweet, little spicy, tangy, salty, smoky - what more could you want? Oh and it's healthy, too!
Course
Salad, Side Dish, vegetable
Cuisine
Mexican
Diet
Gluten Free, Low Fat, Low Lactose, Low Salt, Vegetarian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Calories
118
kcal
Author
Laura Yautz
Ingredients
4
cups
Frozen Corn, thawed (or 4 Fresh Corn on the Cob, corn cut off)
2
Poblano Peppers
½
cup
chopped Cilantro
¼
cup
finely chopped Red Onion
¼
cup
crumbled Cotija or Feta Cheese
1
Lime, juiced (about ¼ cup juice)
2
teaspoon
Olive Oil
Ground pepper to taste
Pinch
of salt,
if needed
Instructions
Heat a large, dry, cast iron skillet on the stove over medium heat.
Pat corn dry with paper towels, and deseed and chop the poblano peppers to roughly the size of the corn kernels. A little bigger is fine.
When the pan is very hot, add the corn and peppers, and let them sit for a few minutes without stirring.
After a minute or two, use a flipper to turn over the corn and peppers - you should start to see char marks on the vegetables.
Continue to do this for about 15 minutes, until the corn and peppers are nicely charred on all sides.
Remove from the heat, and place the corn and peppers in a bowl to cool slightly.
Add all the remaining ingredients to the bowl with the corn and toss.
Taste and add ground pepper, and a little salt, if needed.
Eat at room temperature, or chill to serve later.
Nutrition
Calories:
118
kcal
|
Carbohydrates:
19.8
g
|
Protein:
4.2
g
|
Fat:
4.2
g
|
Saturated Fat:
1.5
g
|
Polyunsaturated Fat:
0.7
g
|
Monounsaturated Fat:
1.8
g
|
Cholesterol:
5.6
mg
|
Sodium:
73
mg
|
Potassium:
296.3
mg
|
Fiber:
2.2
g
|
Sugar:
6.8
g
|
Vitamin A:
22.1
IU
|
Vitamin C:
10.5
mg
|
Calcium:
36.4
mg
|
Iron:
0.6
mg