CHARRED ANAHEIM AND CORN SALAD
ƨ ears of corn, shucked ƨ Anaheim or poblano peppers 1 shallot, thinly sliced 2 tsp honey ¾ tsp kosher salt ƨ tbsp lime juice tsp garlic powder ½ tsp onion powder ½ tsp smoked paprika tsp cumin 2 green onions, white and light green parts only ½ cup chopped cilantro ½ cup crumbled feta Handful of cherry tomatoes, halved
In a large bowl, combine the shallot, honey, lime juice and salt. Allow to sit while you prep the corn and peppers.|
Halve peppers lengthwise, trim stems and scrape out seeds. Heat a large castiron or non-stick skillet over medium-high heat. Rub vegetable oil on corn cobs and cook, turning frequently until cooked and charred in spots, 12-15 minutes.
Remove the corn from the skillet and add peppers. Cook, turning frequently, until softened and charred in spots, 5-8 minutes.|
Remove kernels from cobs and slice the peppers into ƿɫǊ-inch pieces. Add the corn and peppers to a bowl with shallots along with spices, green onion, cilantro, feta and tomatoes. Stir to combine.
5GTXGs 4 ƪ