Roasted Poblano and Corn Dressing with a Touch of Smoked Paprika

This charred corn salad takes advantage of poblano peppers at their peak to create a smoky, sweet, and tangy dish. Earthy roasted poblanos and juicy corn balance the sharp bite of red onion and cilantro, while apple cider vinegar and smoked paprika brighten and deepen the flavors. With minimum prep and a short roast time, this versatile salad is the perfect summer side dish or quick weeknight meal.

The history of roasted poblano and corn dressing is a tale as old as time, or at least as old as the cultivation of corn and poblano peppers in the Americas. These two ingredients have been staples in Mesoamerican cuisine for centuries, and their combination in this salad is a testament to their enduring popularity. Corn provides sweetness and crunch, while poblanos add a smoky, earthy flavor and a touch of heat. The addition of red onion and cilantro adds brightness and freshness, while apple cider vinegar and smoked paprika provide a tangy, savory balance. This salad is a celebration of the flavors of the Americas, and it is sure to become a favorite at your summer gatherings.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 2 poblano peppers
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1 cup corn kernels
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• 3 tablespoons apple cider vinegar
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400°F.
2. Roast the poblano peppers on a baking sheet for 20-25 minutes, or until the skin is blistered and charred.
3. Remove the poblano peppers from the oven and let them cool slightly.
4. Once cool enough to handle, peel the skin off the poblano peppers and discard the seeds.
5. Chop the poblano peppers and place them in a large bowl.
6. Add the corn kernels, red onion, cilantro, apple cider vinegar, smoked paprika, salt, and black pepper to the bowl.
7. Stir until well combined.
8. Serve immediately or store in the refrigerator for later use.

Why It Works

• Roasting the poblano peppers intensifies their smoky flavor and makes them easier to peel. Removing the skin and seeds also helps to reduce their bitterness.
• Using fresh corn kernels gives the salad a juicy, sweet flavor. Canned corn can be used in a pinch, but it will not have the same fresh flavor.
• Red onion adds a sharp bite to the salad, while cilantro provides a bright, herbaceous flavor.
• Apple cider vinegar adds a tangy acidity to the dressing, while smoked paprika adds a deep, smoky flavor.
• The combination of all of these ingredients creates a flavorful, balanced salad that is perfect for summer gatherings.