Finished Summer Corn Salad on a light green plate, sitting on a blue table cloth.

Summer Corn Salad with Poblano Chile and Cotija Cheese

Name: Summer Corn Salad with Poblano Chile and Cotija Cheese
Prep time: 40 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Vegetables
Ingredients: 4 ears Fresh corn, shucked and cleaned; Olive oil; Kosher salt; Freshly ground black pepper; 1 Poblano chile; 1 md Red bell pepper; 1/2 C Diced red onion; 1/2 C crumbled Cotija cheese (or feta); 3 T Fresh lime juice; 1 T Extra virgin olive oil; 1/2 t Ground cumin; 1/2 t Mexican oregano, crumbled; 1/4 t Cayenne pepper; 1/4 C Cilantro leaves, lightly packed

Courtesy of Bull Outdoor Products

Makes: 4 servings
Prep Time: 20 - 40 minutes
Cook Time: 10 - 30 minutes

Ingredients:

4 ears Fresh corn, shucked and cleaned
Olive oil
Kosher salt
Freshly ground black pepper
1 Poblano chile
1 md Red bell pepper
1/2 C Diced red onion
1/2 C crumbled Cotija cheese (or feta)
3 T Fresh lime juice
1 T Extra virgin olive oil
1/2 t Ground cumin
1/2 t Mexican oregano, crumbled
1/4 t Cayenne pepper
1/4 C Cilantro leaves, lightly packed

Directions:

Turn on grill to medium-high heat.
Rub the corn with the olive oil season with salt and pepper.
Place on grill and cook for 4 to 5 minutes until some light charring happens.
Remove and set aside to cool.
Turn the heat to high.
Grill-roast the Poblano and the red bell pepper, turning often, until the skin is charred all over (about 5 minutes).
Remove from the grill and place in a paper bag or a sealed container until they are cool enough to touch.
Once cooled, peel away the skin, remove the stem and seeds, and then chop; set aside.
While the peppers roast, cut the corn from the cobs and place the kernels in a large mixing bowl.
Add the cooled and chopped peppers, onion and Cotija cheese.
Stir together the lime juice, oil, cumin, oregano and cayenne, drizzle over the salad and give a good toss; taste for seasoning.
Just before serving, toss in the cilantro leaves.