Fresh Corn Salad with Chipotle Sauce

Yesterday I set out to make stuffed poblano peppers in chipotle sauce — and ended up with a corn salad. What can I say … my peppers didn’t cooperate, a mad dash to the grocery produced no more poblanos, and so The Cook played inventor. But let me start from the beginning.

As you may recall, the poblanos are stuffed with quinoa, black beans, corn, and mushrooms. I’d made the dish once before and earned a B+. I was hoping my second effort would produce an A. To improve my chances, I planned to serve it with the popular creamed corn.

I roasted the poblano peppers, peeled them, and then cut a small slit in the side in order to scrape the seeds out. I don’t know if it was me or the poblanos, but my seed-removal efforts left the peppers with multiple rips and, I realized, in a truly un-stuffable state.

So I improvised. I cut the kernels off of the cob. I diced some red pepper, some shitake mushrooms, and one of the poblanos; minced some garlic and sliced a shallot. While those ingredients were sauteing, I followed the very easy recipe for the chipotle sauce: puree one clove of garlic, one chipotle pepper, salt and water in a food processor; add cilantro and pulse once. I served the corn salad with roasted salmon, drizzling both with chipotle sauce.

Maybe it was just relief that my poblano plans hadn’t ended in disaster, but I thought the corn salad was delicious. Next time (and by “next time” I mean tomorrow) I’ll add another shallot and perhaps some more mushrooms. And I might toss the corn salad in the chipotle sauce, treating it more like a dressing, But for a first-time, by-the-seat-of-my-pants effort, I was pleased.

Of course, what *you* want to know is what The Professor thought. Well, he liked it. He thought the corn salad could have been warmer. And that, while the salmon was cooked perfectly, it wasn’t the best piece of fish.

“The corn salad might pair better with a white fish,” he added. “We haven’t had halibut in a while.”

Given the quality of the salmon and the adjustments I want to make to the recipe, I didn’t ask for a grade. But look for one soon.

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Comments

3 Comments so far. Leave a comment below.
  1. Is it possible to change my username?

  2. Greetings from Mexico — and congrats on your food blog (and nice save)!

    Speaking as someone who’s around poblano chiles a lot, because they’re both delicious and from Puebla, you may want to try peeling them by charring the skins over the flame of a gas stove-top instead of roasting them. The flesh tends to stay firmer, making the chiles easier to stuff. At least, it works for me. Of course, your salad sounds delicious, too …

    • Rebecca — How lovely to hear from you. And thanks for the tip. Given how many times you saved me in our past life, I will definitely try your approach. It sounds like just the thing. Besos! Jessie

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