Ingredients

The following ingredients have 3 Servings
  • 3 medium corn cobs, (shucked and cleaned of any silk)
  • 1 poblano pepper or 1 small green bell pepper, (stem discarded, halved and seeds removed)
  • 2 tablespoons Garlic-Infused Oil made with vegetable oil,
  • 1/2 dry pint cherry or grape tomatoes, (halved crosswise)
  • 1/4 cup (8 g) plus 1 tablespoon chopped cilantro
  • 1/4 cup (16 g) chopped scallions, (green parts only)
  • 2 tablespoons freshly squeezed lime juice
  • Kosher salt
  • Freshly ground black pepper

Instruction

  • Prepare a hot fire with hardwood charcoal or propane, or preheat a cast-iron pan over high heat.
  • Brush the cobs and the pepper halves with 1 tablespoon of the oil, coating sides. Cook over high heat for about 5 minutes or until many of the kernels and most of the pepper is blackened and blistered, rotating the cobs and peppers often during the cooking time.
  • Take care as the corn will be hot. Use a sharp knife to cut the kernels off of the cob as follows: place stem end of the corn on a cutting board so that the cob is vertical, holding the tip of the cob with your non-dominant hand. Take a sharp knife in your other hand and cut the kernels from the cob, slicing from top to bottom. Measure out 1 1/2 cups of corn kernels (173 g) to use, reserving any extra for another use. Dice the peppers
  • Place 1 1/2 cups of corn kernels (173 g) in a mixing bowl and stir in the peppers, tomatoes, cilantro, scallions, lime juice and remaining 1 tablespoon of oil. Taste and season with salt and pepper. Salad is best served the day it is made. You may refrigerate it in an airtight container for up to 1 day. Bring to room temperature before serving.