Corn seems to be my salad ingredient of choice this summer. I seem to see enticing recipes everywhere I look and with our local Farmer's Market chock full of every color of corn I can't seem to help myself.
Several years ago, when I actually worked at a real job (who knew that was so much easier than being a stay at home mom??!!), I drove through rows upon rows of corn fields in Woodland, CA on the way to my office. On my way home I would stop at a little stand on the side of the road and pick up 10 ears for a dollar. Usually these precious ears had been picked within the hour and were still warm from the sun. I didn't know how lucky I was to have that little stand until I moved away and could only get corn in the produce section of the local Kroger.
Fast forward 15 years and I am back in California with endless Farmer's Markets to choose from and tables upon tables of corn. While these ears have been picked a bit more than an hour prior, they are still crisp and fresh. Todays market booty included a mixed bag of yellow an white corn from my favorite corn vendor at the Vista Farmer's Market. His table was piled high with ears that we eagerly packed up along with a handful of other goodies (zucchini & mushrooms). As we meandered on we discovered a vendor whose table was filled with numerous varieties of crisp and colorful peppers. The sunny yellow and orange Fresnos, shapely poblanos and spicy jalapeños were added to our treasures. Fresh, brilliant green, organic cilantro was found a few tables down and our salad ingredients were complete.
Sometimes I am amazed how just a few ingredients can combine to become something so extraordinary. Cilantro Lime Corn is just that, a side dish bursting with amazing flavor. These 6 ingredients whip together in a flash and would be equally as delicious hot or cold. The lime adds a delightful tang that ties together the poblano and corn, accented by the cilantro.
All in all, I think I have to say this is one of the most successful recipes from our 2010 summer season!
Cilantro Lime Corn
3 ears corn, grilled
1 poblano pepper, grilled and chopped
1 Tbs butter
3 Tbs cilantro, chopped
1 Tbs fresh lime juice
1 small clove garlic, minced or squeezed
salt and pepper to taste
Husk the corn and lay on a hot grill, turning occasionally to obtain grill marks evenly over the cob. Cut poblano pepper in half and grill along with the corn. When done remove the corn and pepper from the grill, placing the pepper pieces in a plastic bag for 10 minutes. When corn is cool enough to handle, cut the kernels from the cob into a medium bowl. Add butter while corn is still hot and stir. Remove peppers from bag and peel off the charred skins. Chop the pepper pieces and add to the bowl. Add chopped cilantro and pressed garlic, using more or less according to your taste. Add lime juice, salt and pepper, and stir to combine. Taste and adjust seasonings to taste. Serve warm or cold.