Mexican Street Corn Salad

Mexican Corn Salad

Remove husks and silks from corn. Spray lightly with cooking spray and cook over a hot grill until nicely charred all over. When cool enough to handle, cut kernels off cob and place into a large bowl.

Place whole poblano pepper on grill with corn, turning until skin has turned completely black. Place in a bowl and cover with plastic wrap to steam about 15 minutes. Then, using a paper towel, gently rub off all the charred skin. Dice up the pepper, removing the seeds inside if you prefer less spice, and place in bowl with corn.

Combine all the rest of the ingredients in a small bowl and whisk together to make the dressing. Then toss with corn and peppers. Season to taste with additional salt and lime, if desired.

Place in a serving bowl or platter and top with extra cilantro, lime wedges, and pickled onions alongside.  (See below)

Pickled Onions

These quick-pickled red onions belong in your fridge and on your table all summer long. From tacos to salads, to pulled pork sandwiches and even burgers & dogs, these onions put a fresh spin on all your summer meals.

Slice one medium red onion very thinly, and stuff it into a mason jar or other container with a tight-fitting lid. In a separate bowl, dissolve 1 tsp salt and 1 tsp sugar in 1/2 c hot water. Whisk until fully dissolved, then add 1/2 c red wine vinegar. Pour the pickling liquid into the jar with the onions. These taste great after about an hour, but will (maybe!) last in your fridge 1-2 weeks.