A Southwestern Side Dish Recipe & Tips for a Stress Free Party: Roasted Poblano Pepper and Corn Salad
This is a very simple side dish to serve at summer barbecues. I made it with the chorizo burgers and chose the poblano peppers for their smoky flavor. The peppers are not very spicy, and once they are roasted and peeled- they are delicious!
I used fresh corn but frozen can be used as well- although in the summer, I would recommend fresh corn! The sour cream adds a nice creaminess to the salad without overpowering it- the subtle sourness goes very well with the sweet corn and the smoky pepper. The salad is extremely healthy- a bit of olive oil and low fat sour cream. I made a lot of it so I could have a little bit of the burger and the oven fries and fill up on the salad.
I like making simple and fast sides that can be done ahead of time. This one can be served room temperature- so it’s perfect. I made it in the afternoon for an evening barbecue. The key to having a successful barbecue or any other get together is getting everything done in advance. In this case I had the burgers ready in the fridge. All the sides were done and placed in a serving platter. I had all the plates, cups, napkins set outside in the afternoon- so I didn’t have to worry about anything once the guests arrived. The dessert was in the fridge and the plate of tortilla chips and guacamole was out. Another important thing to have out is a garbage can on the deck so people don’t have to go inside if they don’t want to. The one thing I do before my guests come- is- make sure my dishwasher is completely empty. It makes a big difference- I don’t have to do any extra hand washing and have plenty of space in the dishwasher. I am a lot more relaxed when my guests come and clean up is a cinch. The last and most important thing- have a few sips of wine before everyone comes- you relax and start having fun before they arrive!
- 4 ears fresh corn- kernels taken off
- 2 poblano peppers
- 2 shallots, chopped
- 1 garlic clove, chopped
- 1 cup low-fat sour cream
- 2 tablespoons plus 1 teaspoon extra virgin olive oil
- Salt to taste
Preheat oven at 400 degrees.
Drizzle 1 teaspoon olive oil on the peppers and some salt. Roast till the skin is charred, about 30 minutes. Take out of the oven and place in a bowl and cover with plastic wrap for about 10 minutes. Take the plastic wrap off and peel the skin off the peppers. Cut into thin strips and keep aside.
Heat the remaining 2 tablespoons olive oil in a large frying pan. Add the shallots and garlic and sauté for 3 to 4 minutes. Add the corn kernels and cook on medium heat for 3 to 4 minutes. Add the peppers and cook for another minute. Add the sour cream and salt. Turn the heat off and mix well. Check for seasonings. Can be served warm or room temperature.
