Elotes Corn 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.
Serves 8, side dish or starter.
4 fresh ears of corn (or sub 4 cups frozen or canned corn, drained + rinsed)
2 teaspoons canola oil
3 poblano peppers
1 cup sour cream
2 tablespoons lime juice
1/2 teaspoon lime zest
1 cup cotija cheese + 1 tablespoon, crumbled
4 tablespoons fresh cilantro, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
Start by prepping the corn.
If using fresh corn: pull off the husks and remove all the silky pieces to reveal a clean ear of corn. Brush each ear with 1/2 teaspoon canola oil. Preheat a grill, grill pan or large skillet and place the ears of corn directly on the grill or pan. Cook the corn until it starts to blister and blacken, then rotate. Cook until all sides are slightly charred. Remove and let cool slightly. To cut the kernels off the cob: place a small bowl upside down in a bigger bowl. Place the ear of corn against the smaller inverted bowl. Using a sharp knife, cut down the ear. The kernels will fall into the bowl instead of all over your counter. Once you cut the kernels off the cob, run the back of your knife down the cob to release the ‘juice.’
If using frozen or canned corn: Heat the 2 teaspoons of canola oil in a nonstick or cast iron skillet to medium-high heat. Place the rinsed kernels in the skillet and sauté for 10-12 minutes until they soften and slightly char. Remove and let cool slightly.
In the meantime, prep the poblano peppers. If using a grill, place them over direct heat. If you’re doing this indoors, you can either place the peppers directly over an open flame from a gas stove or in the oven under a hi broiler. Cook the peppers until they’re completely blackened. Place the peppers in bowl and cover. Let sit for 15 minutes – this will help the skins soften and come off easily. Once cool enough to handle, rub the skins off the flesh of the pepper, slice and remove all the seeds and ribs.
Place the poblano peppers in a food processor and pulse for 5-10 seconds until mostly smooth. Add the sour cream, lime juice and zest. Pulse until fully incorporated and smooth.
In a large bowl, combine the corn kernels, poblano cream mixture, cotija cheese, 3 tablespoons of chopped fresh cilantro, salt and pepper. Stir to combine and coat the kernels evenly. Place the elotes corn salad in a serving dish and top with remaining 1 tablespoon cotija cheese and 1 tablespoon fresh chopped cilantro. Serve warm or at room temperature. Enjoy!
From sprinkledsideup.com