Smoky corn-chile salad
Discover the bold flavors of smoky corn and spicy chiles in this vibrant salad. Perfect for a refreshing and zesty side dish.
Ingredients:
- 6 ears corn, husks and fibers removed
- 1/2 red onion, diced
- 4 poblano chiles
- 1 jalapeño, diced finely
- 450g cherry tomatoes
- 1 tablespoon corn oil
- 1/2 teaspoon smoked spanish paprika
- olive oil
- salt
- juice and zest of 1 lime
Instructions:
- Char poblano peppers over a flame until the skin is blistered on all sides. Once fully blistered, turn off the flame and place the peppers in a paper bag or wrap them in foil. Allow them to steam for 5 minutes, then peel off the skins using a damp cloth, rinsing under water only if needed (as it can affect the chili's flavor). Roughly chop the peppers and set them aside.
- Preheat a cast-iron skillet over high heat. Remove the corn kernels from the cob and mix them with diced onions and jalapeño, if preferred. Add 1 tablespoon of corn oil and 1 tablespoon of olive oil to the skillet, then immediately add the corn mixture. Stir to coat the ingredients, then leave them undisturbed for about 30 seconds at a time to achieve a good char on the corn. Sprinkle with smoked paprika and season with salt to taste.
- Continue stirring and charring the ingredients until they develop enough brown spots to impart a smoky flavor. Remove the skillet from the heat, add the tomatoes, and toss everything together. Transfer the mixture to a serving plate, drizzle with additional olive oil if desired, and grate the zest and squeeze the juice of 1 fresh lime over the salad. Serve the dish warm or at room temperature.
Summary:
- Calories: 1023 kcal
- Fat: 43 g
- Protein: 29 g
- Carbs: 162 g
- Potassium: 3528 mg
- Magnesium: 332 mg