-
1
Toss all the ingredients except dressing in a salad bowl, then toss in the dressing or serve it on the side.
-
2
Place all the ingredients in a blender and puree until smooth.
-
3
Adjust seasonings as necessary.
-
4
Feel free to also add red peppers, tomatoes, and cotija (an aged Mexican cheese) or any crumbly white cheese to the salad.
-
5
This salad is also delicious with corn bread croutons.
-
6
Day-old corn bread actually works best, because it will be drier.
-
7
If you use fresh, you can dry it out in a 350F oven for a few minutes.)
-
8
Cut the corn bread into cubes, toss them with a little melted butter, and toast in a 350F oven until golden brown and crisp.
-
9
Let them cool, and toss with the salad.
-
10
Grilled corn has a sweet, smoky flavor thats great on its own (eaten off the cob with butter and a squirt of lime) and in salads.
-
11
Youll want to grill the corn in its husk, because this preserves moisture and imparts a distinctive sweet and corny flavor.
-
12
Simply soak the ears in cold water for about 20 minutes.
-
13
Place them directly on a medium-low grill or over pale gray coals, and cover.
-
14
Grill for about 20 minutes, turning the cobs every 5 minutes to ensure even cooking.
-
15
As with any cooked corn, youll know its done when the kernels are tender and release a milky liquid when pierced.
-
16
Peel away the husk and silk and serve as you wish.
-
17
To roast fresh poblanos or other peppers or chiles, place them directly on the grill over a low flame on a gas range, or on a baking sheet under a broiler, and char until evenly blackened, turning as necessary.
-
18
Transfer peppers to a bowl and cover with a hand towel for about 5 minutes to steam the peppers (this will make their skins easier to remove).
-
19
Alternatively, you can steam the peppers in a sealed plastic bag.
-
20
Use your paring knife and/or your fingers to remove the stem, seeds, and skin from the peppers and use the smoky flesh as directed in the recipe.
