Corn and Poblano Summer Salad

I was not going to post about this. It was supposed to be an afterthought to the amazing ribs my husband and I were smoking all day. We just needed a quick side dish. No big deal. 

It was a big deal. It turned out so good I just had to make a post about it! This salad will no doubt become my go-to summer side dish. It can be served cold or at room temp. Also, since it isn’t a mayonnaise-based salad, it lends itself really well to BBQ buffets because it can sit out for longer periods of time.

And the best part? It is SO EASY! 

Corn and Poblano Summer Salad 

1 bag frozen corn

2 Poblano peppers 

1 medium avocado 

Handful of cherry tomatoes 

1 lime

3 T olive oil 

Salt and pepper to taste

Cook the corn according to package directions, usually in the microwave. You can use fresh corn too if you want, just grill them and cut it off the cob. I just find the frozen much easier and the taste is still great.

After the corn is cooked, add it to a dry skillet over high heat. The goal here is to just char it up a little bit. Set aside to cool. I put it in the fridge to bring the temperature down to warm/room temp. I prepped the rest of the salad in the meantime.

Put the Poblanos over the flame on your stove, turning until charred on all sides.

When done, put the peppers in a plastic bag and seal. Let them steam for about 10-15 minutes. 

Remove from the bag and the skin will just wipe off with a paper towel. Open up the peppers and remove the stem and the seeds. Dice the pepper.

In a bowl, add diced avocado, halved cherry tomatoes, diced pepper, and cooled corn.

In a small bowl, mix your dressing which is just the zest and juice of 1 lime, olive oil, a dash of pepper and 1t salt. Whisk together with a fork and pour over the veggies. Careful toss the veggies to coat. Add a little more salt if necessary.

That’s it! So easy and so much flavor! It was the perfect side!


Jalapeño Creamed Corn

Today is the first Sunday of football season and to say we are excited in this house is an understatement.  I’m pretty sure some may say we take football too seriously, but to those people I say, step away. We don’t need that kind of negativity in our lives.

Sundays around become a day for family and friends surrounded by football games and fantasy football competition.  It is a lot of fun and of course fun, family, friends, and football NEED food too!

Today we have a tri-tip on the smoker, homemade rolls going in the bread machine, and this lovely creamy, corn dish as a perfect side dish.

When I asked my husband what he wanted for a side dish, he said he liked creamed corn. I took this as the perfect opportunity to get creative and I’m so glad I did. It turned out really yummy! The only thing that could have made it better would be to add cheese. Maybe next time!

Jalapeno Creamed Corn

6 ears of corn, shucked
1/2 red bell pepper, seeded and chopped small
1/4 onion, chopped
1 clove garlic, minced
4 slices of bacon, chopped and cooked
1-2 jalapenos sliced in rings
1 cup half and half (you could use heavy cream if you wanted to make it extra creamy)
1 stick of butter

Cut the corn off the cob with a knife. Then take the back of your knife and scrape it down the sides of the cob to get all the corn milk out of the cob. It adds a lot of yummy, sweet corn flavor to your dish. I suppose this could be an optional step, but I wouldn’t skip it.

You can just cut the corn directly into the baking dish you are using. After all the corn is cut, I like to break it up and spread it into an even layer.

Saute the red peppers, onions, and garlic in a little bit of olive oil until just soft. Add to the corn.

Slice the jalapenos into rings and use your thumb to push out the seeds and veins. That’s where the real spice is, so you’ll want to get rid of that. You just want a slight jalapeno flavor.

Saute the bacon. Get rid of most of the grease, but keep some of it to add to the corn.

Add everything to the corn and drizzle 1 cup of half and half over the whole thing. Stir to combine everything together.

Top with a stick of butter cut into pieces.

Bake in the oven at 350 degrees for 45 minutes and enjoy!

 Football and food are a big deal for us. What do you like to eat while watching games?