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Tossed Elotes With Roasted Poblano Pepper & Cotija Cheese
This genius salad transforms a roasted poblano chile into a dressing. It uses a lot of the staple ingredients found in a Mexican family's kitchen but in a slightly different way. When it's peak corn season and fresh corn is tasting its sweetest, this salad feels like the best side dish for a carne asada of all time.
Ingredients
- 5 ears sweet white corn, shucked and halved crosswise
- 1 poblano chile (3½ ounces/100 g), cored, stems and seeds removed, cut in half
- ⅓ cup (75 ml) fresh lemon juice
- ½ cup (120 ml) olive oil
- 2 tablespoons champagne vinegar
- 1 teaspoon cane sugar
- ½ teaspoon ground cumin
- ¼ teaspoon finely minced garlic
- 1 tablespoon plus 1 teaspoon whole-grain mustard
- 2 teaspoons sea salt
- 1 teaspoon cayenne pepper
For garnish:
- ½ cup (15 g) roughly chopped fresh parsley
- ½ cup (60 g) crumbled fresh cotija
Method
- Start a charcoal or gas grill. The gas should be set to high. If using a pellet grill, preheat your grill to 425°F (220°C) for at least 15 minutes. If using charcoal, the coals should be red but entirely covered with gray ash.
- Place the corn and poblano directly on the grill. Grill them for about 20 minutes, flipping constantly, until charred. Remove from the grill. In a blender, add the roasted poblano, lemon juice, olive oil, vinegar, sugar, cumin, garlic, mustard, salt, and cayenne. Blend until smooth.
- Remove the corn kernels by standing the cob upright and carefully shaving the kernels off from top to bottom using a chef's knife. Rotate the cob to make sure to shave all sides of the corn.
- Toss the corn with the poblano dressing. Top the salad with the chopped parsley and fresh cotija.
- This tossed elote can be made up to 5 hours ahead.
From ASADA: The Art of Mexican-Style Grilling © 2023 by Bricia Lopez. Excerpted by permission of Abrams Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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