Poblano Corn Salad

Sweet corn pairs well with smoky poblano peppers and cooling Mexican crema.

Poblano Corn Salad. (Progressive Farmer image by Rachel Johnson)



1 poblano pepper, deseeded and diced

1 red bell pepper, deseeded and diced

1/2 small red onion, thinly sliced

1/2 cup Mexican crema

1 ounce Cotija cheese, grated

2 tablespoons fresh cilantro, finely minced (plus more for garnish)

2 tablespoons fresh lime juice

2 green onions, trimmed and thinly sliced (plus more for garnish)

1/2 teaspoon chili powder

1/8 teaspoon ground cayenne

Kosher salt

1 pound frozen or fresh sweet corn kernels

Lime wedges (optional)

1. Heat a cast-iron skillet over medium-high heat; cook peppers and onion until soft and slightly caramelized (about 5 to 8 minutes).

2. While peppers are cooking, whisk crema, Cotija, cilantro, lime juice, green onions, chili powder, cayenne and 1/2 teaspoon salt in a large bowl; transfer peppers and onions to crema mixture.

3. Heat the now-empty skillet to medium-high heat until pan is almost smoking; add frozen corn. Spread into an even layer. Allow to cook 2 minutes without stirring to develop a char on the corn kernels; stir and cook another 3 to 5 minutes.

4. Transfer corn to bowl; toss until thoroughly combined. Allow to cool slightly; serve with cilantro leaves, green onions and lime wedges (if desired).


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