Weather on the Gulf Coast calls out for a Picnic Worthy Roasted Poblano Corn Salad. Cool breezes with lots of warm sunshine mixed in for good measure make a great recipe for a picnic outing. Whether you are planning a beach or lunch picnic, this recipe will serve alongside any sandwich or protein.
Picnic Worthy Roasted Poblano Corn Salad allows you to use fresh ingredients all uncooked except poblano pepper. Raw vegetables give the most nutrition possible when eating a veggie. Mostly, I enjoy a veggie that offers a bit of a crunch while eating.
Full flavors of the salad meld in after 24 hours in the refrigerator but could be enjoyed immediately. Remember, Cinco de Mayo is around the corner and adding this salad is a good idea. Mexican food is typically heavy and a light salad will help balance your meal.
Full Flavors in Picnic Worthy Roasted Poblano Corn Salad
In preparing this salad, I wanted to lower the calories without lessening the flavor. Namely the dressing added is enough to dress the salad without adding extra. If you want more dressing, double the amount. As a suggestion, follow the recipe first, taste after 24 hours and decide if you really need those extra calories.
What is more exciting is that in a short time, anyone may have tomatoes ready to eat. At my hacienda, herbs are already doing well growing in container pots on my back deck. Containers are a great way to grow vegetables and herbs. In addition, gardening in a container is an easy way to manage the weeds and cut work.
In other words, whether you grow your basil, tomatoes and corn or shop at farmers market, be sure to try my recipe for Picnic Worthy Roasted Poblano Corn Salad. Fresh basil, corn and tomatoes are hard to beat when eaten in-season. Besides raw salad allows the flavor to sing in your mouth.
If you are packing for a picnic, you may pack each serving in 6oz cups and wrap with Saran. Easy to make ready to go with minimal fuss allowing for more time to have fun, outside in the sunshine. So, let’s go outside.
Alexa shout out to George Michael’s Outside.
In the sunshine”
| Servings | Prep Time |
| 4-6 People | 30 Minutes |
| Cook Time |
| 25 Minutes |
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Fresh corn salad with Poblano Peppers, Fresh Basil, Tomato, Onions and seasonings. A party in your mouth
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- 1 Cup Basil, Fresh
- 1 Poblano Peppers
- 6 Corn on Cob, Fresh Stalks and silk removed
- 1 Onion, small Chopped
- 1 Tomato Diced
- 3 Tablespoon olive oil Extra Virgin
- 3 Tablespoon Red Wine Vinegar
- 2 Teaspoon Lime Juice
- 5 Turns Black Peppercorns Freshly ground
- 1/4 Teaspoon Pink Himalayan Salt
- 1/4 Teaspoon Cumin
- Wash fresh basil and lay on paper towel. Wrap and roll in paper towel to dry. Set aside.
- Preheat oven to 350. Lay poblano pepper on parchment paper. Cook on each side for 15 minutes. Remove and set aside.
- On a cutting board, using a sharp knife cut corn off of the cob working all around the corn cob. Repeat until finished. Add corn into a large mixing bowl.
- Add in onion and tomato. With knife remove stem from pepper and toss. Chop pepper into small pieces and add to mixing bowl.
- On cutting board remove basil from stems. Lay basil on top of each other into a stack. Roll leaves together as tightly as possible and cut with knife into strips. Repeat until finished. Add basil to mixing bowl.
- In a small mixing bowl add oil and vinegar and mix together. Add in remaining ingredients and mix well. Pour over vegetables and stir until blended well.
- Cover with wrap and set in refrigerator for 10-24 hours. The flavors will blend together well.
