Serves: 4
Total Calories: 120
Prepare the chiles. Cut them into thin strips and put them in a medium bowl. Add the onion and vinegar. Marinate about 1 hour. In a medium skillet, cook the corn kernels in boiling water to cover about 3 minutes. Drain and cool under running water. Mix with the poblano strips. Add the oil, oregano, cumin, and salt. Toss and serve.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Poblano Chile and Corn Salad recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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