THUNDER BAY – Food Now – Heading into fall means shifting the menu for many people. Getting delicious Ontario corn onto the table can take many forms. Of course there is corn on the cob, but here is a treat from our friends at Foodland Ontario.
The crunch of fresh corn kernels and the sweet heat of charred poblano pepper contribute lovely texture and flavour to this colourful salad. Poblano peppers are now in most supermarkets. If you cannot find them, substitute a jalapeño pepper or two.
Preparation Time: 20 minutes
Cooking Time: 25 minutes
- 12 small Ontario Potatoes (about 1-1/2 lb/750 g), unpeeled
2 tbsp (25 mL) fresh lime juice
1 tbsp (15 mL) vegetable oil
1/2 tsp (2 mL) ground cumin
2 cobs Ontario Corn
1 Ontario Poblano Pepper
1 Ontario Sweet Red Pepper, diced
1/2 cup (125 mL) light mayonnaise
1/3 cup (75 mL) light sour cream
1/4 cup (50 mL) chopped fresh Ontario Coriander
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Preparation Instructions: In saucepan of boiling, salted water, cook potatoes just until tender, about 15 minutes. Drain and cool slightly; peel if desired and cut each in half. Place in large bowl.
Meanwhile, in glass dish just big enough to hold corn, stir together lime juice, oil and cumin. Add corn and roll to coat all over. (Can be prepared up to 1 hour ahead.)
Place corn and poblano pepper on greased grill over medium heat; close cover and cook until kernels are golden brown and pepper is charred all over, turning pepper often, about 10 minutes. Remove vegetables from grill. Brush corn with any remaining marinade. Place pepper under inverted bowl.
Break corn cobs in half and place cut sides down; cut kernels off with sharp knife. Add to potatoes. Peel, seed and dice poblano pepper; add to bowl along with red pepper.
In small bowl, stir together mayonnaise, sour cream, coriander, salt and pepper. Pour over potato mixture and toss gently to coat. Taste and add more salt and pepper if needed.
Protein: 5 grams
Fat: 11 grams
Carbohydrate: 31 grams
Fibrer: 3 grams