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Charred Corn with Poblanos and Feta Recipe

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This recipe for Charred Corn with Poblanos and Feta is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 ears fresh corn, shucked
½ cup plus 2 Tbsp olive oil
2 poblano chile peppers, stemmed, halved, and seeded
1 pt. cherry tomatoes, halved
½ cup finely chopped red onion
½ cup crumbled feta cheese
1 jalapeno chile pepper, stemmed, seeded, and finely chopped
2 limes, juiced
2 cups lightly packed fresh cilantro leaves, stems removed
¼ cup coarsely chopped shallot
2 Tbsp red wine vinegar
1 clove garlic
½ tsp crushed red pepper
Directions:
Directions:
Brush corn with 2 Tbsp oil. Grill corn and poblanos skin side down on the greased rack of a grill directly over medium-high 8 to 10 minutes or until charred, turning corn occasionally.

Remove corn from grill; let cool. Transfer peppers to a bowl; cover and let stand 15 minutes. Cut kernels from cobs; transfer to a serving bowl. Peel peppers and dice. Add to bowl with corn, along with tomatoes, onion, feta, jalapeno, and lime juice. Season with salt and pepper.

For vinaigrette: In a blender combine remaining 1/2 cup olive oil, cilantro, shallot, vinegar, garlic, crushed red pepper, and 1 tsp salt. Blend 60 seconds or until very smooth. Season to taste. Drizzle ½n cup vinaigrette over corn mixture. Pass remaining vinaigrette.

 

 

 

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