Fresh local corn is showing up at the farmers market! Nothing tastes better than the sweet taste of fresh corn – off the cob, on the cob, any which way. What’s even better – fresh corn easily takes on a delicious, smoky yet sweet flavor when roasted. Pair with peppers and spices, this is a delicious BBQ side salad!
- 2 tbsp avocado oil, divided
- 3 ears of fresh corn, shaved off the cob
- ½ cup red onion, chopped
- ½ poblano pepper, seeded and chopped
- 1 cup cherry tomatoes, halved
- ¼ tsp chipotle chili pepper
- ½ tsp garlic powder
- ½ cup cilantro, chopped
- 1 lime, juiced
- ½ cup queso fresco, crumbled
- Salt & pepper
Heat 1 tbsp oil in a cast iron skillet over medium heat. Add corn, red onion and pepper in one layer, cooking in batches if needed. Cook until blistered and tender. Transfer to a large bowl.
Add a bit more oil, then blister the tomatoes in a single layer. Add to the bowl with corn, onion and pepper. Mix in chipotle chili pepper, garlic powder, and salt and pepper to taste. Let mixture cool, about 15 minutes.
Add in cilantro, lime juice and queso fresco. Taste and season as desired.