This easy campfire or fire pit salad is full of smoke and spice.
2 tablespoons fresh lime juice
3/4 teaspoon hot sauce (such as Frank’s Red Hot)
Kosher salt, to taste
4 ears of corn, in husk
2 small poblano chiles
3 tablespoons unsalted butter
2 scallions, chopped
Instructions: Whisk lime juice and hot sauce in a medium bowl; season with salt. Set dressing aside.
Place the corn (still in husks) and chiles about 3-4 inches from the embers of a fire, turning occasionally, until corn is charred all over (the husks will be nicely blackened and some of the kernels will become deeply browned in spots) and chiles are blackened in spots and crisp-tender, 10-12 minutes for corn and 8-10 minutes for chiles. Transfer to a platter and let cool slightly before shucking the corn.
Slather the corn with butter, then cut the kernels from the cobs and add to the bowl with the reserved dressing. Do not peel the poblanos, but remove the stem and seeds and dice the peppers. Add the diced chiles to the corn, along with the scallions. Toss to combine and season the corn salad with salt before serving.
Makes 4 servings
Adapted from bonappetit.com
The Link LonkSeptember 29, 2020
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Recipe: Fire-Roasted Corn and Poblano Chile Salad - Houston Chronicle
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