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

5tep 1

In a large bowl, combine the shallot, honey, lime juice and salt. Allow to sit while you prep the corn and peppers.|

5tep 2

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.

5tep 3

Remove the corn from the skillet and add peppers. Cook, turning frequently, until softened and charred in spots, 5-8 minutes.|

5tep ƨ

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