Fire Roasted Corn Salad

I’ve been meaning to share this recipe all summer.  It’s just a handful of things I impulsively grabbed at the farmer’s market, along with some cheese, lime, and salt.  For all the hacking and firing involved you’ll only end up with a cup or so, but it’s worth it.  I took a few bites of the warm corn right when I was done.  Sweet, spicy, creamy, miracle- did I really make this?  Shocked that it was so tasty and not knowing what to do with it (is this a salad?  a condiment?  a side?), I put it in the fridge, thinking there would be a better, more important time to eat it.  There was no better time.  The flavors mellowed after a few days in the fridge, weak in comparison to that first bite.  So I learned- food at the peak of freshness, food that tastes wonderful right now, should be eaten right now.

I used the broiler and a lot of hot oil for this.  It was terrifying.  My best advice is to watch your pan like a hawk, use tongs, and when things get really freaky, just pull you pan from the flame.  But you can do it!!

Fire Roasted Corn Salad

Makes enough to share.  Or not.

You Need

Oil that can take some heat- Sunflower, Grapeseed, Safflower

1 White Onion

2 Poblano Peppers

5 Ears of Corn, kernels removed.  I had never removed the kernels before, but this video from Big Girls Small Kitchen was great.

1 Jalapeno

Farmer’s Cheese or Ricotta to taste- maybe 1/4 cup?

1 Lime


What To Do

Turn your broiler on high, and get your over racks set up so your pan will be pretty close to the flame.  Use an oven safe fry pan or a shallow baking dish.  Heat the oil a bit (enough to cover the bottom of your pan)and then add the whole poblanos and onion, cut in half.  If you’ve never done this before you will panic, be convinced you’re going to burn down your apartment, convince your roommate you’ll burn down the apartment, and throw an eggplant in the pan for no apparent reason, other than you don’t what else to do with an eggplant and it might save you from the imminent torching of your kitchen.

Once the peppers and onion have a nice char on all sides and they’re nice and soft, add your corn.  Then let the corn get all yummy and toasty.  You can let it sit and just stir it a few times. Remove it from the heat and have a drink- you did it!

Remove the onions and peppers and set aside.  Put the corn in a small bowl.  Chop the onions and add to the corn.  Peel, seed, and chop the poblanos and add to the bowl.  Chop the jalapeno and add it to the bowl.  Depending on how spicy the poblanos are you might want to remove the seeds.  My poblanos were super hot so I removed a good chunk of the jalapeno seeds.

Crumble some farmer’s cheese into the corn mixture- you don’t need a ton, and your corn should still be warm so it’s going to get a little gooey.  Awesome!  Season with a lot of lime and salt.  Eat right away.


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