Roasted Corn and Poblano Salad With Creamy Chipotle Dressing |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Sweet corn and poblanos spiked with a creamy chipotle dressing. From Southern Lady Magazine. Ingredients:
4 cups fresh corn kernels (about 8 ears) |
2 poblano peppers, halved and seeded |
1 red bell pepper, halved and seeded |
3 tablespoons chopped green onions |
1/4 cup sour cream |
2 tablespoons mayonnaise |
1 tablespoon fresh lime juice |
1/2 teaspoon minced chipotle chile in adobo |
1/2 teaspoon salt |
1/2 teaspoon chili powder |
chopped green onion (garnish) |
Directions:
1. Preheat oven to 500°. Line a rimmed baking sheet with aluminum foil.
2. Place corn and peppers on prepared pan. Bake 25 minutes, or until corn and peppers appear blistered; stir corn halfway through cooking time. Place peppers in a resealable plastic bag; seal, and let stand 10 minutes to loosen skins. Remove skins from peppers, and chop. Cool corn and peppers completely.
3. In a medium bowl, combine corn, peppers and green onion.
4. In a separate bowl, combine sour cream, mayonnaise, lime juice, chipotle pepper, salt and chili powder.
5. Combine sour cream mixture with corn mixture. Garnish with green onion. Cover, and chill.
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