Roasted Corn and Poblano Salad with Creamy Chipotle Dressing
2015-05-05 09:43:34
Serves 6
Ingredients
- 4 cups fresh corn kernels (about 8 ears)
- 2 poblano peppers, halved and seeded
- 1 red bell pepper, halved and seeded
- 3 tablespoons chopped green onion
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 1/2 teaspoon minced chipotle pepper
- in adobo sauce
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- Garnish: chopped green onion
Instructions
- Preheat oven to 500°. Line a rimmed baking sheet with aluminum foil.
- Place corn and peppers on prepared pan. Bake 25 minutes, or until corn and peppers appear blistered; stir corn halfway through cooking time. Place peppers in a re-sealable plastic bag: seal, and let stand 10 minutes to loosen skins. Remove skins from peppers and chop. Cool corn and peppers completely.
- In a medium bowl, combine corn, peppers, and green onion.
- In a separate bowl, combine sour cream, mayonnaise, lime juice, chipotle pepper, salt, and chili powder.
- Combine sour cream mixture with corn mixture. Garnish with green onion, if desired. Cover and chill.
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