Serves: 6
Total Calories: 120
1. In a pot of boiling water, cook the corn about 3 minutes or until just tender. Do not overcook. Remove the corn and rinse under cold running water to stop the cooking. With a sharp knife, cut the kernels off the cobs. Put the corn into a large bowl.
2. Roast the poblanos over a flame, or under a broiler until charred all over. Steam in a plastic bag about 8 minutes. Rub off the skins, seed, and cut into 1/2-inch dice. Add to the corn along with the tomatoes, onions, jalapeños, cilantro, and cumin. Mix. Add the remaining ingredients. Toss gently to coat the salad with the dressing.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Corn, Potato, and Poblano Chile Salad recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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