Charred Corn And Poblano Salsa Recipes

CHARRED SWEETCORN SALSA

Steps:

• Heat the oil in a large cast-iron skillet over medium high heat until it starts to shimmer, then add the corn. Flip with tongs until just beginning to char on all sides, about 10 minutes. Remove from the pan and allow to cool until manageable to touch. Cut the kernels off the cob and add to a medium bowl.
• Add the tomatoes, lime juice, cilantro and jalapeños and fold gently to combine. Season with salt and pepper.

CHARRED CORN AND POBLANO SALSA

Steps:

• Turn on oven to broil or set grill to high heat.
• Put whole poblano peppers, 1/2 of a yellow onion and garlic cloves - all unpeeled - in a dry cast iron skillet.
• When oven or grill is to temperature, add skillet with vegetables, and place peeled corn on the cob directly on rack. Turn peppers and corn as they begin to char. It will take about 5 minutes on each side. Remove garlic and set aside when it is softened slightly.
• When peppers are fully blackened, place in a bowl and cover with plastic wrap to seal well, or use a zip closing storage bag. Allow peppers to sit for at least 5 minutes as they continue to steam.
• Remove peppers from bowl and cut open. Remove skin, seeds and stem end, and chop pepper into small dice - about 1/2". Remove peel from onion and garlic. Dice onion into 1/2" dice, and chop garlic finely.
• Allow corn to char to your liking. In a large bowl, cut corn from the cob.If using frozen corn, allow to cook under broiler until is is uniformly darkened, and charred in areas.
• Combine corn, peppers, onion and garlic, and sprinkle with olive oil, lime juice and salt. Mix well. This can be served immediately, but allowing the flavors to sit and blend makes it even better.

PORK CHOPS WITH CHARRED ONION AND POBLANO

Steps:

• Preheat the broiler. Bring 1 1/2 cups water to a simmer in a saucepan. Reduce the heat to medium low and stir in the rice, smashed garlic and 1/4 teaspoon salt. Cover and cook until the water is absorbed and the rice is tender, 16 to 18 minutes; set aside.
• Meanwhile, toss the poblano, onion, pear, 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Broil, stirring occasionally, until softened and charred in spots, 8 minutes; set aside.
• Season the pork with salt, pepper and the thyme. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork; cook until well browned, about 5 minutes per side. Remove to a plate. Add the poblano mixture and sliced garlic to the skillet. Cook until the garlic softens, 2 minutes. Add the broth and cook, scraping up any browned bits, 1 minute. Remove from the heat; stir in the vinegar and half of the cilantro. Season with salt.
• Fluff the rice, discard the smashed garlic and stir in the remaining cilantro. Season with salt. Serve with the pork and poblano mixture.

CHARRED CORN AND BLACK BEAN SALSA

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place corn, sliced tomato, jalapeno pepper, garlic, and olive oil in a large bowl and toss to lightly coat. Spread oiled ingredients on a baking sheet.
• Broil in the preheated oven until vegetables begin to char, about 5 minutes. Remove from the oven and let cool slightly, about 5 minutes.
• Transfer charred ingredients to a food processor and add black beans, fire-roasted tomatoes, chili powder, cumin, salt, and lime juice; blend to desired consistency.