STUFFED POBLANOS WITH ROASTED CORN
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and toss with 1 tablespoon vegetable oil, 1/2 teaspoon cumin and 1/2 teaspoon salt. Roast until they begin to brown and soften, about 20 minutes.
- Meanwhile, put the corn on another baking sheet, brush with the remaining 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon cumin. Roast until slightly golden, 15 minutes; turn, add the scallions and roast 15 more minutes. Let cool.
- Cut a 2-inch slit lengthwise into each pepper, remove the seeds and open the peppers slightly. (Peel the skin, if desired.)
- Remove the corn kernels from the cob; add to a bowl along with the scallions, then scrape in the milk from the cobs using the back of a knife. Stir in the crema, cilantro, and the lime zest and juice. Season with salt.
- Spoon the corn mixture into the peppers. Sprinkle the filling with cotija cheese. Return the peppers to the oven and bake until the cheese is slightly golden, about 8 minutes.
CORN AND TOMATO SALAD WITH LEMON THYME AND ROASTED POBLANO CHILI
Categories Salad Pepper Tomato Vegetable Side Sauté Fourth of July Picnic Vegetarian Quick & Easy Lunch Corn Zucchini Summer Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Roast and peel poblano chili .
- Finely chop poblano and zucchini and thinly slice scallions. Mince garlic and halve tomatoes. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini and corn with salt and pepper to taste, stirring, until corn is golden brown, about 5 minutes. Reduce heat to moderate and stir in poblano, scallions, garlic, and thyme. Cook mixture, stirring, 1 minute. Transfer vegetables to a bowl and immediately add tomatoes and coriander, tossing well. Cool corn salad. Corn salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
FAR EAST EDAMAME, ROASTED CORN, AND POBLANO CHILE
Chile peppers, corn, edamame, spinach, tomatoes and jicama are a fiesta of color and flavor in this main-dish or side salad.
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Place pepper on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a heavy-duty plastic zip top bag; seal, let stand 15 minutes. Peel pepper and cut in half lengthwise. Discard seeds and chop. Meanwhile, place corn kernels and edamame on baking sheet. Roast in 400 degree oven 5 minutes until slightly browned. Remove from oven and let cool slightly.
- In a large salad bowl, combine roasted peppers, corn, edamame, chopped spinach, tomatoes, and jicama. In small bowl, combine sugar and remaining 3 dressing ingredients. Drizzle over salad and toss to coat. Cover and chill. Add salt to taste.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 19.7 g, Fat 5.4 g, Fiber 2.8 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 234 mg, Sugar 10.1 g
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- Grill corn (still in husks) and chiles, turning occasionally, until corn is charred all over (husks will be nicely blackened and some of the kernels will become deeply browned in spots) and chiles are blackened in spots and crisp-tender, 10–12 minutes for corn and 8–10 minutes for chiles. Transfer to a platter and let cool slightly before shucking corn.
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