Honestly, I wrestled with whether this is a “salad.” I mean, it’s cooked. But then again, potato salad is cooked; pasta salads are cooked. I finally settled the matter with a resounding, YES! This is an awesome salad.
It’s also a great summer recipe. It has tons of flavor, with sweet summer corn, a little spice from the Poblano pepper, and tart from the limes and tomatillos. You throw the veggies on the grill, whole, and pull them off as soon as they’re nicely charred with some righteous grill marks. That’s about it. Set them aside while you’re grilling up your chicken or steaks. Then throw in some cool avocado, toss, and voila! Delish.
Incidentally, it’s gluten-free, dairy-free, sugar-free and vegan...just in case you wanted to know.
Ingredients
2 ears of white corn, husks removed
1 large red bell pepper
1 large orange bell pepper
1 Poblano pepper
1 medium red onion, cut into 4 wedges
3 tomatillos, husks removed and halved
1 lime, cut in half widthwise
1 avocado, diced
1/4 cup chopped cilantro leaves
1 tsp sea salt
1/2 tsp freshly ground pepper
1 Tbsp olive oil
Heat a grill, and lightly brush with oil. Place the corn, peppers, onions, tomatillos and limes on the grill. You’re looking for some nice char and grill marks. The limes and tomatillos will cook very quickly; pull them off as soon as they’re done (about 3-5 minutes). Rotate the corn, peppers and onions until they’re nicely grilled. Pull them off the grill and set aside to cool.
Once they’re cool enough to handle, cut the corn off the cob and add to a large bowl. Slice the peppers open, removing stems, seeds and any white membrane. Chop into small pieces. Cut up the onions, and tomatillos. Add the avocado and cilantro, salt and pepper. Squeeze the grilled limes and add the olive oil. Toss and serve
Serves 4-6
Adapted from Catching Seeds at www.catchingseeds.com
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