Summer Corn Salad with Poblano Chile and Cotija Cheese
Author: 
Recipe type: Direct heat
Serves: 6 to 8
 
Ingredients
  • 4 ears fresh corn, shucked and cleaned
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • 1 Poblano chile
  • 1 medium red bell pepper
  • ½ cup diced red onion
  • ½ cup crumbled Cotija cheese (or feta)
  • 3 Tablespoons fresh lime juice
  • 1 Tablespoon extra virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon Mexican oregano, crumbled
  • ¼ teaspoon cayenne pepper
  • ¼ cup cilantro leaves, lightly packed
Instructions
  1. Turn on grill to medium-high heat. Rub the corn with the olive oil season with salt and pepper. Place on grill and cook for 4 to 5 minutes until some light charring happens. Remove and set aside to cool.  Turn the heat to high. Grill-roast the Poblano and the red bell pepper, turning often, until the skin is charred all over (about 5 minutes). Remove from the grill and place in a paper bag or a sealed container until they are cool enough to touch. Once cooled, peel away the skin, remove the stem and seeds, and then chop; set aside.
  2. While the peppers roast, cut the corn from the cobs and place the kernels in a large mixing bowl. Add the cooled and chopped peppers, onion and Cotija cheese. Stir together the lime juice, oil, cumin, oregano and cayenne, drizzle over the salad and give a good toss; taste for seasoning. Just before serving, toss in the cilantro leaves.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at https://blog.bullbbq.com/summer-corn-salad-with-poblano-chile-and-cotija-cheese/