Receta Charred Corn Salad
Ingredientes
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Direcciones
- Grill the corn over white ash-covered coals, or possibly use a gas grill or possibly the broiler. I serve this salad/salsa as a relish with just about anything, and even take it on picnics to eat with sandwiches.
- INSTRUCTIONS: Rub 2 Tbsp. of the extra virgin olive oil over the corn, bell and poblano peppers. Place on a warm grill and cook, turning frequently, till the vegetables are lightly charred. This will take 8 to 10 min. Remove the vegetables to a platter and let cold till you can handle them. Combine the garlic, lime juice, the remaining 2 Tbsp. extra virgin olive oil and the chipotle in a blender; process to a dressing consistency. Slice the corn kernels off the cobs into a large bowl.
- Leave most of the blackened skins on the peppers for a smoky flavor. Stem and seed the peppers, then dice the flesh. Add in the peppers, onion and black beans to the corn. Pour the dressing over the vegetables and toss to blend.
- Sprinkle the cilantro over the salad and toss again.
- Serves 6.