Author Notes
When fresh corn on the cob hits the produce stands I always enjoy pan roasting or grilling the kernels or cobs. The flavor is just so intense especially when sprinkled with smoked paprika and infused with the heat of a poblano pepper. Toss in a little cilantro and lime and you have a simple yet flavor packed side dish, hot or cold. This year I decided to step it up for a block party I was hosting! I added crispy bacon, crunchy sweet red pepper and maple lime vinaigrette. Oh my, I just wanted to lap up the tantalizing roasted corn and poblano salad. I would have but the neighbors were watching and piling their plates with this inviting corn salad that is made with basic friendly ingredients.
—Merry
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Ingredients
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3 tablespoons
pure maple syrup
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3 tablespoons
fresh limejuice
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2 teaspoons
fresh lime zest
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1 teaspoon
hot sauce
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2 tablespoons
grapeseed oil
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5
ears fresh white or yellow corn, shucked
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1
medium poblano pepper, chop in ½-inch pieces, seeds removed
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1 teaspoon
smoked paprika
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1/2 teaspoon
garlic salt
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1/2 teaspoon
lemon & pepper seasoning salt
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1/2 teaspoon
ground cumin
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5
slices of bacon, cut in bite size pieces
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1 cup
chopped red onion
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1 cup
chopped sweet red pepper
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1/2 cup
chopped cilantro, plus extra for garnish
Directions
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In a small bowl, whisk maple syrup, lime juice, lime zest, and hot sauce until well mixed. Set aside.
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Heat a large (11-inch or bigger) high walled skillet on medium-high for 3 minutes. Add 2 tablespoons grapeseed oil, heat, and sprinkle with corn kernels and poblano pieces, paprika, garlic salt, lemon pepper, and cumin. Stir corn and poblanos every 2-minutes until corn is slightly roasted and brown, about 6-minutes total. Pour roasted corn and poblanos into a large salad bowl.
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Meanwhile, in a separate skillet or wait and use the same skillet over medium heat, cook bacon about 3 minutes or until limp. Add onion; cook 4-5 minutes longer or until bacon is browned, stirring occasionally. Add bacon and onions (I included the bacon fat), sweet red peppers, and cilantro to the corn mixture; stir well. Pour maple lime vinaigrette over roasted corn salad and mix well. Serve at room temperature or chilled.
Optional: Line salad bowl with lettuce leaves.
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