By Aggieskitchen
Try this easy Fresh (or frozen) Corn Salad. It's easy to put together and is even better for leftovers. This corn salad is also mimicked after Chipotle.
Fresh (or frozen) Corn Salad
Ingredients:
- 6 ears of fresh corn (or about 3 cups of frozen corn kernels)
- 2-3 poblanos, roasted and chopped (see directions)
- 1 medium red onion, chopped
- 2 jalapeños, chopped
- handful of cilantro, roughly chopped or torn
- queso fresco, crumbled
- juice from 1-2 limes
- salt and black pepper, to taste
Directions:
- Roast poblanos on grill or in 425 degree oven turning often until skin is charred. Place in a bowl with lid or covered in saran wrap for about 10 minutes (this helps with removing the skin). Once peppers have cooled, gently remove skin, seeds and stem and chop.
- Cook corn in boiling water for about 5-8 minutes. Carefully cut kernels off stems and add to salad bowl. If you want a roasted corn, cook in water first, then throw onto hot grill for a few minutes to char skin.
- Combine corn, chopped roasted poblanos, chopped onion and jalapeños into a bowl. Add lime juice, salt and pepper to taste. Right before serving add cilantro and queso fresco and toss gently to combine.
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