Courtesy of Barbara Fenzl, Owner, Les Gourmettes Cooking School
Elote (Corn) Salad in Roasted Poblanos
6 poblano chiles 4 ears of corn, husks attached 1 cup diced yellow onion 1 cup diced mild green chiles 1 cup diced red bell pepper 1 cup diced tomato 1 cup crumbled cotija cheese 2 tablespoon olive oil Salt and freshly ground pepper to taste 12 cup chopped cilantro Optional: ¼ cup Mexican crema
Over a gas burner or in a broiler, char the poblano chiles until black and the skin blisters, turning often. Place them in a bowl and cover it with plastic wrap. Allow the chiles to sit for about twenty minutes, until cool enough to handle. Peel off the skin, make a slit down the side of each one and remove the seeds from inside. Set aside.
Peel back the husks from the corn and remove the corn silk. Pull the husks back over the cob and soak in cold water for about 10 minutes. Preheat a grill to medium high heat. Remove the husks from the water, dry off, and grill the corn until the husks are charred all over, turning occasionally, about 15 to 20 minutes. Set aside to cool, and when cool enough to handle, remove the husks and cut the corn off the cob and put it into a large bowl.
Add the onion, chile, red pepper, tomato, cheese, and olive oil to the corn. Taste and adjust seasoning with salt and pepper. Just before serving, stir in the cilantro
Put a roasted poblano on each plate and fill it with the corn mixture. Drizzle with crema, if desired.