Corn, Roasted Pepper and Cilantro Salad

Corn, Roasted Pepper and Cilantro Salad

adapted from the Food Network

for the Dressing:

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons honey
• Freshly squeezed juice of 1/2 lime

for the Salad:

• 2 cups cooked corn kernels (from 2 large ears)
• 3 roasted jimmy nardello pepper, chopped
• 1 medium shallot, thinly sliced
• Handful of fresh cilantro, chopped
• Sea salt and freshly ground black pepper

1. Make the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine.
2. Make the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate.
3. Dress the salad and serve immediately.

Poblano, Mushroom, Zucchini and Corn Tacos

Poblano, Mushroom, Zucchini and Corn Tacos

• 2 tablespoons vegetable oil
• 1 medium sized white onion, chopped
• 1 pound tomatoes, chopped
• 2 cloves garlic, minced
• 2 ancho poblano chiles
• 1 ear of white corn, kernels cut from the cob
• 2 medium zucchinis, unpeeled and cut into ½-inch cubes
• 1 cup crimini mushrooms, scrubbed clean and sliced thin
• 3 tablespoons cilantro, chopped
• 2/3 cup heavy whipping cream
• 2/3 cup queso fresco
• 2 cups cabbage, shredded
• 1 teaspoon ground cumin
• Salt and pepper
• fresh corn tortillas
• 3 limes, cut into quarter wedges
• Hot sauce (optional)

1. Heat 2 tablespoons of the oil over medium heat in a large pot.

2. Add the onion and cook, stirring often, about 8-10 minutes or until they are golden brown. Add the garlic for the last minute of cooking.

3. In a blender or food processor puree the tomatoes. Set aside.

4. Roast the whole poblanos over the flame of your gas range, on the grill, or under the broiler until the skins are charred black all over. While hot, place in a tea towel and roll up tight to steam and loosen the skins. Once they are cool enough to handle use your hands to slip the pepper from its skin and give it a good rinse under cool water. Slice into thin strips. Set aside.

5. Once the onions have finished cooking add the tomato puree. Cook, covered, stirring often until slightly thickened, about 3 minutes.

6. Increase the heat to medium high and add the sliced poblanos, corn kernels, zucchini, and heavy cream. Stir well to combine and cook for 4 minutes. Add the mushrooms and continue to cook until the zucchini is soft but not mushy and the mushrooms have softened and absorbed some of the sauce, about 3 minutes more. Remove from heat and mix in cumin, then season to taste with salt to taste.

7. Meanwhile, as the vegetables cook, heat a frying pan over medium high heat and warm each tortilla for about 30 seconds, flipping once. Wrap the tortillas in tin foil or a towel and place in a warmed oven to keep, or use a tortilla warmer. 

8. Transfer the vegetable mixture to a serving platter and top with the chopped cilantro. Serve with the shredded cabbage, lime wedges, queso fresco, hot sauce (if using) and the warm tortillas. Assemble and enjoy.