Corn and Poblano Salad

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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3 tablespoons canola oil
4 ears fresh corn, husks/silks removed
1 large poblano pepper
1 large red bell pepper, coarsely chopped
1/2 teaspoon kosher salt, divided
1/4 teaspoon pepper
Juice of 2 limes
1 teaspoon hot pepper sauce
3 tablespoons fresh cilantro, coarsely chopped

Slice corn from cobs (3 cups).
Chop peppers, and cilantro.
Preheat large sauté pan on medium-high 1–2 minutes. Place oil in pan; add corn, peppers, salt, and pepper. Cook and stir 3–4 minutes or until slightly browned.
Remove pan from heat. Squeeze lime for juice (3 tablespoons) over mixture; stir in pepper sauce and cilantro. Serve warm or cold.