Charred Sweet Pepper and Corn Salad
Smoky, blistered peppers and sweet, raw corn are topped with tangy goat cheese crumbles in this easy summer side salad.
Topped with cilantro, cotija, and tajin, this elote-inspired soup is equal parts creamy, spicy, and zesty.
Ingredients
- 4 ears of corn, shucked and kerneled, cobs reserved
- 1 yellow onion, peeled and diced
- 3 small yukon potatoes, peeled and diced
- 2 carrots, peeled and diced
- ½ jalapeno, thinly sliced
- 2 tablespoons butter
- 1 quart of chicken or vegetable stock
- 1 lime
- 1 teaspoon of chili lime seasoning, such as Tajin
- ½ cup of crumbled cotija cheese
- 1 handful of cilantro leaves
Instructions
Measure one cup of corn kernels and set side.
In a large pot, melt butter over medium heat. Add onions, potatoes, carrots, jalapeño, and a big pinch of salt. Stir to coat and cook covered for 8-10 minutes, stirring occasionally.
Add stock, 2 cups of water, and corn cobs to the pot. Simmer for 15 minutes covered.
Add cut corn kernels (minus the reserved cup) to the pot and simmer for 5 minutes.
Turn off the heat and remove corn cobs from the soup. Add the contents of the pot to a blender or use an immersion blender and blend the soup to desired consistency. For super creamy soup, strain blended soup using a fine mesh sieve. Salt to taste.
In a small bowl, mix reserved cup of corn kernels, the juice of ½ lime and ½ teaspoon of chili lime seasoning. Toss to coat.
Ladle soup into bowls. Top with seasoned corn kernels, a sprinkle of cotija and fresh cilantro leaves. Dig in!
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