Enjoy!

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grilled corn and poblano salad

A SIMPLE SUMMER SALAD! false

This sounds so refreshing, I love the addition of radishes.

~ Raquel false

1

– 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. false

2

– 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. false

3

– 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. false

&

– 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). false

About

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... false

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