Roasted corn and poblano relish - bon appetit
3 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Ears fresh corn with husks | |
| 2 | larges | Fresh poblano chilies* |
| ½ | Red bell pepper, finely diced | |
| ½ | cup | Sliced green onions |
| ½ | cup | Chopped red onion |
| ¼ | cup | Chopped fresh cilantro |
| 3½ | tablespoon | Fresh lime juice |
| 1½ | tablespoon | Olive oil |
| 3 | Garlic cloves, minced | |
Directions
Place corn in large bowl of ice water and let soak 3 hours.
Prepare barbecue (medium-high heat). Roast corn until husks are charred, turning often, about 10 minutes. Shuck corn. Cut corn from cob.
Char poblanos on grill or over gas flame until blackened on all sides. Seal in paper bag and let stand 10 minutes. Peel, seed and chop poblanos.
Combine all ingredients in large bowl. Season with salt and pepper.
*Available at Latin American markets and some supermarkets.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>