Warm Big Bend Corn Salad

corn salad no
Serves 4-6

  • 1 large roasted poblano (or green bell) pepper, washed, seeded and chopped*
  • 3 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 small red or white onion, sliced thin
  • 1 garlic clove, sliced thin
  • 2 cups frozen whole kernel corn or fresh corn (cut from 4 ears)
  • ½ teaspoon red chili powder
  • 8 ounces cherry or grape tomatoes, halved
  • ¼ cup chopped fresh cilantro or parsley (or equivalent dried), minced
  • 1 teaspoon lime juice
  • ½-1 teaspoon salt, to taste
  • *For more zing, add 1 minced jalapeno pepper with poblano or bell pepper

Preparation

Warm salad is best if prepared just before serving. You can prep all the ingredients and set aside until ready to cook.
Coat pepper with oil and put on pan in very hot oven, (450 degrees) or on stove burner. Roast, turning often, until skin begins to turn black and blister. Put pepper in a brown paper sack or a plastic zip bag, close and let sit for about 30 minutes. Peel skin from pepper, remove stem and seeds, and chop. Set aside until ready to add to corn. This can be done up to 1 day in advance and refrigerated until ready to use. You can also use pre-roasted peppers you purchase in a jar at store, drain and dry with paper towel before use.

In a medium skillet, put butter, oil, and onion. Bring to medium heat and sauté, stirring frequently, until onion is golden. Add garlic and sauté an additional minute. Stir in corn, poblano pepper and chili powder and cover skillet. Cook until corn is tender, about 3 minutes. Add tomatoes and cilantro and sauté until tomatoes begin to soften, about 2 minutes.

Remove from heat, add lime juice and salt. Serve warm as an accompaniment to meat. Makes 2 generous servings or 4 accompaniment sides.

So there you have it, a great recipe that makes a beautiful dish. Just looking at the picture makes me want to run in the kitchen and whip up a batch. Go ahead, and have a down home delicious treat that is soul satisfying.

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