It's glorious to shovel a spoonful of corn kernels into your mouth and delight in popping them as you chew. The juice from fresh summer corn is, perhaps, what gold tastes like (when left out in the sun to heat for a while). And, as usual, I love pairing something sweet with some heat. Roasted poblano peppers are smoky and hot, a proud match for summer corn.
INGREDIENTS
- 6 ears Corn, grilled and shucked
- 5 Poblano Peppers, roasted
- 3/4 cup Pepitas
- Juice of one Lime
- Salt
- Pepper
BUSINESS
- Heat your grill to medium-high. Brush the rails with some oil, and pour a little more over the corn. Slap the corn ears onto the grill and let them sit for 10-15 minutes on the first side. You want dark grill marks. Rotate and continue cooking until the whole ear is charred slightly. When the corn is ready, cut the kernels away from the cob with a sharp knife.
- While you're grilling the corn, toss the poblanos in your oven. Pour a bit of olive oil over them, leave them in a baking dish and roast them at 375 for about 40 minutes, until they're dark and withered.
- Remove the poblano peppers from the oven and peel the tough skin away, leaving tender flesh. Cut the flesh into strips and/or cubes, remove as much of the seeds and ribs as you like (less seeds=less heat).
- Toast the pumpkin seeds in a dry skillet for a few minutes over medium heat until they're fragrant and have some color on their skins.
- Toss everything together (corn kernels, poblanos, pepitas, lime juice, salt, and pepper). Eat warm or cold. Or room temp. Just eat it.