Entree: Mexico – Central Mexico – Esquites con rajas y queso ahumado (Mexican street-corn salad with roasted poblano and smoked cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Ingredients

- 3 tbsp (45 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 small onion, finely chopped, about 5 oz (140 g)
- 2 cloves garlic, minced
- 1 cup (160 g) fresh corn kernels (from about 2 medium ears), approx. 5 oz (140 g)
- 1 cup (240 ml) creamed corn (canned)
- 2 poblano peppers, roasted, peeled, seeded and diced, approx. 5 oz (140 g) total
- 1/4 cup (60 ml) mayonnaise
- 4 oz (115 g) smoked cheddar, grated
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (4 g) chili powder (or ground ancho)
- 1 tsp (6 g) salt
- black pepper, to taste
- 2 tbsp (8 g) chopped cilantro
- Lime wedges for serving

Instructions

1. Roast the poblano peppers over a gas flame or under a broiler until evenly charred. Place in a covered bowl to steam 10 minutes, then peel, seed and dice; set aside.
2. In a large skillet over medium heat, melt the butter with the vegetable oil. Add the chopped onion and cook until softened, about 4–5 minutes. Add the garlic and cook 30 seconds.
3. Add the fresh corn kernels and sauté 3–4 minutes until they begin to brown slightly. Stir in the creamed corn and bring to a gentle simmer.
4. Reduce heat to low and whisk in the mayonnaise, lime juice and chili powder until smooth. Simmer 2–3 minutes to warm through.
5. Stir in the diced roasted poblano and 3 oz (85 g) of the grated smoked cheddar until the cheese melts into the mixture. Season with salt and black pepper to taste.
6. Remove from heat, fold in chopped cilantro, and transfer to bowls. Sprinkle remaining 1 oz (30 g) smoked cheddar on top, serve with lime wedges and warm bolillos or as a stand-alone entrée.