Most summers I tend to obsess over one specific salad. A salad that circulates through pot-lucks, bbq’s or just dinner at home. Last summer I made this Quinoa Lentil Salad many, many times. The previous summer, my garden was bursting with vegetables, which inspired this Summer Squash Salad with Feta and Herbs.
This year a bright and festive corn salad has popped into our repertoire. Laden with charred smokey poblano peppers, red-bell pepper, feta, red onion, and a lots of fresh herbs. This salad is so simple – with easy to find ingredients, it also tastes great at room temperature and pairs with just about anything, that’s a winner of a salad in my book honey.
I am thinking of a charred poblano and potato salad next, what do you think?
- 5 ears corn, husks removed
- 2-3 medium poblano peppers
- 2 tbsp olive oil
- salt and pepper to taste
- 1 tbsp ground cumin
- 1 red pepper, chopped
- 1 medium red onion, chopped
- juice of 1 large lime, zested first
- 1/2 cup to 1 cup chopped fresh cilantro
- 1/4 cup chopped fresh chive
- 4-6 ounces feta, crumbled