Smoky Summer Corn Salad
2 ears of corn / 2 cups
2 poblano peppers
1/2 cup red bell pepper
1/2 cup red onion
1 firm avocado, peeled & pitted
6 cups or chilled chopped romaine lettuce
1/2 cup chopped fresh cilantro
1/2 cup crumbled Cotija cheese (or feta/salata ricotta)
1/2 cup O Jalapeno Lime olive oil
1/4 cup O Citrus Champagne vinegar
1 tsp. sea salt
1/2 tsp. cracked pepper
Brushing oil: 1/4 cup O Jalapeno Lime olive oil
Crunchy, flavorful and refreshing. The sweet luxury of grilled summer corn with the aromatic kiss of jalapeno & lime extra virgin olive oil. Simple & healthy with a burst of flavor. We love summer.
Brush O Jalapeno Lime generously on shucked corn & place ears on medium heat grill. Rotate with tongs on the grill to caramelize the flavors & to prevent burning. Remove when corn appears done - usually 3-5 minutes. Cut kernels off roasted/ grilled corn. Let cool in a large bowl.
Roast poblano peppers over open flame or on the grill. Turning with tongs until charred all over. Place in paper bag and allow to "sweat" for 3-5 minutes. Peel, stem and seed poblano & red bell pepper. Cut peppers into 1/4 inch dice. Dice red onion. Dice avocado into 1/2 inch cubes. Rinse, spin and chop the Romaine & keep chilled. Chop the cilantro.
Whisk together the last 4 ingredients to make the vinaigrette. Toss all ingredients in large salad bowl with the vinaigrette and sprinkle with the crumbled Cotija cheese. Salt & pepper to taste.
Serve on chilled plates. Serves 4.
