Author Notes
Granted, it's been several months since this salad has seen the light of day -- but it's in the dead of winter that I most crave this delightfully smoky salad of fresh corn and juicy, ripe cherry tomatoes. Charring the corn kernels gives the salad a smoky flavor, and smoked paprika and roasted chiles amp up the heat. —Rivka
Ingredients
-
6
ears corn, husks and fibers removed
-
1/2
red onion, diced
-
4
poblano chiles
-
1
jalapeño, diced finely
-
1 pound
cherry tomatoes
-
1 tablespoon
corn oil
-
1/2 teaspoon
smoked spanish paprika
-
olive oil
-
salt
-
juice and zest of 1 lime
Directions
-
Roast poblanos over an open flame, turning to blister skin on all sides. When fully blistered, turn off heat and transfer peppers to a paper bag or roll inside tinfoil. let steam for 5 minutes, then rub with damp cloth to remove skins, running under water only if necessary (it detracts from the flavor of the chile). Chop roughly and set aside.
-
Heat castiron pan over high heat. Remove corn from cob, and combine with chopped onions and jalapeño, if using. Add 1 tablespoon corn oil and 1 tablespoon olive oil to pan and immediately add corn mixture. Toss to coat, then let sit for 30 seconds at a time to develop a real char on the kernels. Add smoked paprika, and add salt to taste.
-
Keep tossing and charring, tossing and charring, until there are enough brown spots to give some serious smoky flavor. Remove from heat, add tomatoes, and toss to combine. Transfer to a plate, drizzle with extra olive oil if desired, and zest and squeeze 1 fresh lime over salad. Serve warm or at room temperature.
I'm a healthcare consultant by day, food blogger by night, and I make a mean veggie chili. I'm eat a mostly-vegetarian diet, but have a soft spot for meat, especially braised short ribs. And this profile wouldn't be complete without an admission that I absolutely am addicted to cookies and chocolate. Finally, I love the idea of food52 and can't wait to share and read my and others' favorite recipes!
See what other Food52ers are saying.