Fresh, sweet corn is mixed with juicy cantaloupe and poblano peppers for a flavorful summer salad.
- Makes: 4 servings
- Prep Time: 1 hour, 15 minutes
- Difficulty Rating: Easy
- Recipe Created By: Vivan Howard
- 1 medium poblano pepper
- ½ small red onion, halved and sliced super-thin with the grain
- ¼ cup red wine vinegar
- ¼ cup water
- ¼ teaspoon salt
- ¼ teaspoon granulated sugar
- 2 cups raw corn, cut from about 5 ears
- 1 cup cantaloupe, diced just slightly larger than a corn kernel
- 3 tablespoons lemon juice
- 2 tablespoons olive oil for finishing
- 1 teaspoon salt
- 2 tablespoons mint, roughly torn
- 1 tablespoon tarragon, picked and roughly torn
- Roast the poblano over an open flame, on the grill, or under the broiler in your oven. Peel and discard most of the char. Remove the pepper’s seeds and stem and slice the remaining flesh into a 1-inch julienne or matchsticks.
- In a small bowl, combine the poblano, onion, vinegar, salt and sugar and let it “pickle” for at least an hour before assembling the salad.
- To assemble the salad, drain the onions and poblano and discard the liquid. In a medium bowl, combine them with the corn, cantaloupe, lemon juice, olive oil and salt. Just before serving, stir in the herbs.