Roasted Corn And Poblanos Recipes

Steps:

• Lay chiles on their sides on a metal rack set over grates of gas burners set on moderately high. (Or broil chiles on rack of a broiler pan about 2 inches from heat.) Roast chiles, turning them with tongs, until skins are blackened, 5 to 8 minutes. 3Transfer chiles to a bowl, then cover and let steam 10 minutes.
• Peel poblanos and discard seeds and ribs, then coarsely chop. Peel jalapeño and chop with seeds (omit seeds if you want a less spicy salad). Transfer chiles to a large serving bowl and stir in tomatoes and herbs.
• Toast pumpkin seeds in a dry well-seasoned 9- to 10-inch cast-iron skillet over moderate heat, stirring, until puffed and lightly browned, 2 to 3 minutes (seeds will pop as they puff). Transfer seeds to a small bowl.
• Add half of corn to skillet and dry-roast over moderate heat, stirring frequently, until browned in spots, 4 to 5 minutes. Transfer to tomato mixture and cook remaining corn in same manner, adding it to tomato mixture.
• Add onion to skillet and dry-roast, turning frequently, until browned but still slightly crisp. Transfer to a cutting board and coarsely chop. Stir into corn mixture.
• Cook garlic and cumin in oil in skillet over moderate heat, stirring, until fragrant, about 30 seconds. Stir into corn mixture and season vegetables with salt and pepper.
• Cook pasta in a large pot of boiling salted water until al dente, then drain. Add pasta to corn mixture and toss. Season with salt and sprinkle with pumpkin seeds and cheese. Serve warm or at room temperature.

Steps:

• Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from the heat and let sit 20 minutes to infuse.
• Heat the olive oil or butter in a large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the garlic and ground cumin and cook, stirring frequently, 5 minutes. Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes.
• Using your finest strainer, strain the infused herbal milk into the corn and chili mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes.
• Pour one third of the soup into a food processor or blender and puree. Stir back into the soup pot. Serve hot with the chives as garnish.

Steps:

• Roasted Poblanos: Rub the chilies lightly with oil and place them on a stovetop grill or directly over an open flame. Grill over medium-high heat and turn, using metal tongs until the skins are evenly blistered and charred. Remove from the heat, transfer to a bowl, and cover with a plate or a lid; they'll steam as they cool. Loosen and peel the skins from the chilies. Bits of charred skin are ok. You can dip your fingers in water, but don't be tempted to dip the chilies in water or peel them under the running faucet-you'll lose their delicious flavor.
• Salad: Bring a small pot of water to a boil and drop in the onions for 20 seconds. Drain and toss with the vinegar.
• Heat the oil in a large sauté pan. Add the corn, 1/4 teaspoons salt, and sauté over medium heat for about 1 minute. Add the water, lower the heat, and cover the pan. Simmer covered, until the corn is tender, about 5 minutes.
• Transfer to a bowl and toss with the chilies, onions, lime juice, 1/4 teaspoons salt, and a pinch of cayenne. Set aside to cool.
• Just before serving, add the cilantro and season to taste with salt and cayenne.
• Tip: To make this salad even easier, you can prepare the separate elements ahead of time and combine them at the last minute. The poblano chilies keep well for several days in the refrigerator or can be frozen and defrosted just before serving.