Charred Corn Salad
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Charred Corn Salad
  Corn    Salad  
Last updated 6/12/2012 1:12:50 AM. Recipe ID 40976. Report a problem with this recipe.
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      Title: Charred corn salad
 Categories: None
      Yield: 1 Servings
      4 tb Fruity olive oil
      4    Ears of fresh corn
      1    Red bell pepper
      1    Poblano chile
      2    Garlic cloves; minced
    1/4 c  Fresh lime juice
      1 tb Pureed chipotle chiles en
      1 c  Diced red onion
      1 c  Cooked black beans; rinsed
           -in cold water (don't use
           -mushy beans)
    1/4 c  Minced cilantro
  Recipes by Jacqueline Higuera McMahan
  Grill the corn over white ash-covered coals, or use a gas grill or the
  broiler. I serve this salad/salsa as a relish with just about
  anything, and even take it on picnics to eat with sandwiches.
  INSTRUCTIONS: Rub 2 tablespoons of the olive oil over the corn, bell
  and poblano peppers. Place on a hot grill and cook, turning
  frequently, until the vegetables are lightly charred. This will take
  8 to 10 minutes. Remove the vegetables to a platter and let cool
  until you can handle them. Combine the garlic, lime juice, the
  remaining 2 tablespoons olive oil and the chipotle in a blender;
  process to a dressing consistency. Slice the corn kernels off the
  cobs into a large bowl.
  Leave most of the blackened skins on the peppers for a smoky flavor.
  Stem and seed the peppers, then dice the flesh. Add the peppers,
  onion and black beans to the corn. Pour the dressing over the
  vegetables and toss to blend. Sprinkle the cilantro over the salad
  and toss again. Serves 6.
  PER SERVING: 195 calories, 5 g protein, 25 g carbohydrate, 10 g fat
  (1 g saturated), 0 mg cholesterol, 30 mg sodium, 6 g fiber. 

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Recipe ID 40976 (Apr 03, 2005)

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