roasted poblano peppers stuffed with warm corn salad, cooking for vegetarians and meat eaters
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Roasted Poblano Peppers Stuffed with Warm Corn Salad

This recipe make 4 servings: 2 vegetarian and 2 with shrimp if you have meat-eaters at the table. Otherwise omit the shrimp for 4 vegetarian servings.1
Course: Vegetarian entree
Cuisine: Mexican
Servings: 4 servings
Author: Susan Pridmore

Ingredients

Roasted Poblano Peppers Stuffed with Warm Corn Salad

  • 1/2 cup red onion finely chopped
  • 2 Tbsp red wine vinegar
  • 4 large poblano peppers or Anaheim peppers for a milder spice
  • 3 ears white sweet corn about 2 ½ cups
  • 2 Tbsp packed coarsely chopped cilantro
  • 1/2 cup grated Monterey Jack cheese divided
  • 2 Tbsp olive oil
  • ¼ tsp kosher salt
  • ¼ tsp ground pepper
  • 1/8 tsp cayenne pepper
  • 1 Tbsp lime juice

Lime Shrimp (Optional)

  • 1 Tbsp extra-virgin olive oil
  • 3/4 pound shrimp peeled and deveined
  • ¼ tsp kosher salt
  • ¼ tsp ground black pepper
  • 1 lime

Instructions

Roasted Poblano Peppers Stuffed with Warm Corn Salad

  • Place the red onion in a small bowl, add the vinegar, and soak for at least 30 minutes.
  • Lay the peppers on a baking sheet and broil for ten minutes per side, or until blackened. Remove from the oven and place in a bag for 15 minutes. Remove, and when cool enough to handle, carefully peel off the skin, keeping peppers intact. Using a small knife, cut a slit from the stem to the pointed end of each pepper, leaving one inch on either end uncut. Using a small spoon, remove all of the seeds and top pith just under the stem. Set aside.
  • Slice the corn kernels from the ears of corn. Bring 1/2 cup lightly salted water to a simmer in a small pan over medium heat. Add the corn kernels, and simmer until tender (about 2 minutes). Place in a medium bowl.
  • Preheat the oven to 350˚F. Add the red onion and any red wine vinegar not absorbed to the corn, along with the cilantro, half of the cheese, olive oil, salt, pepper and cayenne. Toss together.
  • Divide the corn mixture evenly between two bowls, and add coarsely chopped shrimp (if using) to one of the bowls.
  • Line a baking sheet with parchment paper and place the peppers on the paper. Carefully spoon the filling into each pepper so that two peppers are filled with the vegetarian corn mixture; the other two with the shrimp and corn.
  • Bake for ten minutes. Top the peppers with the remaining cheese and lime juice. Lightly mix in using a spoon. Bake another five minutes, or until the cheese has melted. Serve warm.

Lime Shrimp (Optional)

  • Lightly salt and pepper the shrimp and bring to room temperature.
  • Heat enough olive oil to cover the base of the pan over medium-high heat. Sauté shrimp by cooking on one side for two minutes; turn the shrimp over and cook an additional minute. The shrimp should be curled up and fairly firm to the touch.
  • Squeeze the lime juice over the shrimp and toss in the pan. Remove the shrimp and coarsely chop.