Roasted Corn and Poblano Pico de Gallo

Christy Rost

1 ear fresh corn, shucked
1 large poblano pepper
5 Roma tomatoes, chopped into ½-inch pieces
2 cloves fresh garlic, peeled and minced
½ green bell pepper, seeded and diced into ¼-inch pieces
½ cup sweet onion, finely chopped
2 tablespoons fresh cilantro, chopped
  Coarse salt and freshly ground black pepper, to taste
1 small lime, juiced

Preheat an outdoor grill. When it is hot, roast the corn until the kernels are tender and light brown in color, and the poblano pepper until it is soft and well charred. Remove them from the grill and set the corn aside to cool. Place the poblano pepper into a plastic zipper bag, seal, and set it aside to steam until the skin peels easily from the pepper; about 20 minutes. The corn and poblano pepper may be chilled overnight, if desired.

Peel the skin from the poblano pepper and discard it. Slice the stem end from the pepper, split the pepper lengthwise with a sharp knife, remove the seeds, and discard. Slice the pepper into ½-inch pieces and transfer them to a medium-size mixing bowl. Slice the kernels from the ear and add them to the bowl.

Add the tomatoes, garlic, bell pepper, onion, and cilantro; stir gently to mix. Season the mixture with salt and pepper, and stir in the lime juice. Cover the mixture and chill until ready to serve. Best made several hours before serving to allow the flavors to develop.

Yield: approximately 2 cups

Category: Appetizers | Side Dishes