Smoky Corn-Chile Salad

1. 1

   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.

2. 2

   Heat castiron pan over high heat. Remove corn from cob, and combine with chopped onions and jalapeno, 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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.