Each year, it seems that corn is available later and later into the season. I guess this is a natural result of our overwhelming dependence on maize. The recipe included here makes use of corn, plus the eminently seasonable Poblano chilies, for a versatile side dish:
Roasted Corn and Poblano Relish
Serves 4
Ingredients:
2 Poblano Chiles
1 red bell pepper
2 ears corn
1 tsp. rice bran oil
3 Tb. Chopped shallots
3 Tb. Minced garlic
1 bunch fresh cilantro, fine chopped
½ cup olive oil
1/3 cup sherry vinegar
Salt and pepper, to taste
Directions:
1. Roast the chiles and pepper over an open flame. Sweat them in a bowl covered with plastic, then peel/seed them. Dice the chiles and peppers, place in a fresh bowl.
2. Rub the husked/de-silked corn with oil and sear over an open flame (OPTIONAL: Roast in a very hot oven until somewhat browned). Cut the kernels off the cob.
3. Mix together the diced chiles, corn kernels, and all the rest of the ingredients.
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