A SIMPLE SUMMER SALAD!
This sounds so refreshing, I love the addition of radishes.
~ Raquel
– Soak the ears of corn in a bowl of cool water. – Preheat the grill to medium-high heat. – Remove the silk from the corn by gently peeling back the husks and removing the silk. Replace the husks on the corn and place on the grill. Cook on grill.
– As the corn is cooking, grill the poblano pepper at the same time. Remove the poblano from the grill and transfer to a paper bag or wrap in some aluminum foil and let it cool. Once it is cool, peel the skin off the pepper and discard.
– Slice the corn kernels off the cob and add to the poblano peppers. – Add the onion, radish, cilantro and jalapeno to the corn and poblano peppers, and mix to combine.
– The salad can be enjoyed immediately, but is especially wonderful when it has had a chance to sit in the refrigerator (even overnight to let the flavors come together).
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...