Of course I had to include a Mexican Corn Salad in my sweet summer series of recipes.  It’s a given.  But this meal was not planned at all.  I had wanted to avoid the oven because of the heat so I made another zucchini noodle and shrimp dish (see Shrimp Scampi with Zucchini Linguini).  It was good but not good enough.  I was experimenting with sesame seed noodle recipes and ended up using soy sauce, fish sauce, rice vinegar, Sriracha, toasted sesame seed oil, and chili paste.  While my diet has gone back to my pre-colitis days very successfully, there are still new nuances that I’m discovering.  And all those sauces and oils upset my tummy a little.  So I scratched what was planned and went with what I was seeing ALL over the place.  Corn.

JUMP TO RECIPE

Corn can never be the main dish because even people without colitis would have some trouble.  It is always on the side or incorporated into the main meal.  This Mexican Corn Salad is no different but I really created everything else around it, so the corn is still the star of the recipe.  I took inspiration from the flavors in Mexican street corn on the cob; ancho chili powder, lime juice, and cotija cheese. I also added lime zest, smoked Spanish paprika, cumin, salt and pepper, and (of course) cilantro.  The flavors in the salad are a perfect blend of spicy, sweet, and salty.

Mexican Corn Salad

That left me with the question of what to serve with it.  The answer:  Goat Cheese and Veggie Stuffed Poblanos.  Poblanos are literally the only pepper I enjoy stuffed.  They…are… amazing.  Even if you choose not to eat the pepper, they infuse their smokey spiciness throughout the filling, bringing it to the next level of awesomeness.  I decided on goat cheese because it is mild and would not overpower the flavors in the corn salad.  It would also be the perfect pairing for the smokiness of the poblanos and spices in the corn.

Goat cheese makes the filling creamy.

And what veggies go great with goat cheese?  Spinach and mushrooms of course.  I added garlic, onions, heirloom tomatoes, canned fire-roasted diced tomatoes, homemade chicken broth (substitute vegetable broth for a true vegetarian meal), and white rice to complete the filling.  The relatively mild flavors and creaminess pair perfectly with the poblanos and salad.

Unhusked corn after roasting in the oven for 15 minutes.

Start by roasting 6 unhusked ears of corn at 450 degrees Fahrenheit for 15 minutes.  While the corn is roasting mix all the ingredients for the Mexican Corn Salad together except for the cilantro and cotija cheese.  Once the corn is heated through and tender, take it out of the oven and let it cool.  Shuck the corn and cut the kernels from the cob.  Add them to spice mixture and mix until the corn kernels are well coated.  Pour onto two baking sheets covered in parchment paper or nonstick baking mats and roast for 20 minutes or until some kernels begin to brown.

Corn kernels seasoned with spices and roasted for 20 minutes.

Let the corn cool on the baking sheet and then transfer to a serving bowl and toss with the cilantro and cotija cheese.

Mexican Corn Salad

Don’t eat it yet!!!  You’re not finished so put it in the refrigerator to serve later.  While the corn is roasting in the oven, prepare all the ingredients for the stuffed poblano peppers.

Heat 3 tablespoons of butter on medium heat. Once it is warm and bubbling, add the minced garlic and sauté for 2 minutes.  Add the onions, mushrooms, and salt and pepper.  Sauté until the onions are translucent and the mushrooms are soft and creamy, about 5 minutes.  Add the spinach and cook until just wilted.  Add the rice and toss to coat. Add the diced tomatoes, canned fire-roasted diced tomatoes, and chicken broth to the pan and bring to a simmer. Reduce heat to medium-low and cook for 20 to 25 minutes until the rice is done and the liquid has been reduced.

The veggie filling after the liquid has reduced for 25 minutes.

While the filling simmers, make lengthwise slits in the poblano peppers and carefully remove the pith and seeds, being careful not to rip the peppers.

WARNING:  Just because poblanos are not particularly spicy, removing the seeds from 5 peppers will still burn your hands.  My hands were ON FIRE for the rest of the day.  Try to only touch the waxy surface or wear gloves.

When the liquid has reduced enough, turn off the heat and mix the goat cheese into the mixture.  Stuff the peppers with the filling and then sprinkle each with 1 to 2 tablespoons of the corn salad and some cotija cheese.

Stuff the poblano peppers with the filling and top with some of the corn salad and cotija cheese.

Bake for 15 to 20 minutes or until the peppers are done.  Let the peppers cool a little and then top with more of the refrigerated Mexican Corn Salad before serving.

Stuffed Goat Cheese and Veggie Poblano Peppers ready to serve with the Mexican Corn Salad.

This is my new favorite!  I love it so much and am so happy that a last minute creation turned out so well.  I’ve been trying to post a salad or side recipe followed by a main dish and then dessert for a 3 week rotation.  But since this recipe includes both a salad and main dish I guess that means you guys get another dessert next Tuesday (oh darn).

Mexican Corn Salad with Goat Cheese and Veggie Stuffed Poblanos

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Mexican Corn Salad with Goat Cheese and Veggie Stuffed Poblanos

The spicy, sweet, and salty flavors in this Mexican Corn Salad pair perfectly with the smokiness of Goat Cheese and Veggie Stuffed Poblanos.

Course Main Dishes

Prep Time 25 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 45 minutes

Servings 5 stuffed peppers

Author Megan Wells

Ingredients

Mexican Corn Salad

• 6 ears of corn unhusked
• 2 tablespoon extra-virgin olive oil
• juice from 2 limes
• 1 teaspoon lime zest
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 2 teaspoons ancho chile powder
• 1/4 teaspoon smoked Spanish paprika
• 1/4 teaspoon cumin
• 1/4 cup chopped cilantro
• cup heaping 1/2 cotija cheese

Goat Cheese and Veggie Stuffed Poblanos

• 5 poblanos
• 3 tablespoons butter
• 3 cloves garlic minced
• 1 onion diced
• 16 ounces mushrooms sliced
• 8 ounces spinach
• 2 heirloom tomatoes diced
• 1 cup uncooked white rice
• 1 14.5 ounce can fire-roasted diced tomatoes
• 14.5 ounces chicken or vegetable broth preferably homemade
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 8 ounces goat cheese

Instructions

Mexican Corn Salad

1. Preheat oven to 450 degrees Fahrenheit. Roast unhusked corn on a baking sheet, turning occasionally for 15 minutes until heated through and tender.
2. Take corn out and let it cool completely.
3. Shuck the corn and cut the kernels from the cob. Set aside.
4. In a large bowl, mix together the olive oil, lime juice and zest, salt, pepper, ancho chili powder, smoked Spanish paprika, and cumin.
5. Add the corn kernels and mix until coated.
6. Pour onto two baking sheets covered in parchment paper or nonstick baking mats.
7. Roast for 20 minutes or until some kernels begin to brown.
8. Let cool on the baking sheets.
9. Put the corn in a serving bowl and toss with the cilantro and cotija cheese. Put in the refrigerator to serve later.

Goat Cheese and Veggie Stuffed Poblanos

1. Preheat oven to 400 degrees Fahrenheit.
2. Heat 3 tablespoons of butter on medium heat. Once it is warm and bubbling, add the minced garlic and sauté for 2 minutes.
3. Add the onions, mushrooms, salt, pepper, and sauté until the onions are translucent and the mushrooms are soft and creamy, about 5 minutes.
4. Add the spinach and cook until just wilted.
5. Add the rice and toss to coat. Add the diced tomatoes, fire-roasted diced tomatoes, and chicken broth into the pan and bring to a simmer. Reduce heat to medium-low and cook for 20 to 25 minutes until the rice is done and the liquid has been reduced.
6. While the filling simmers, make lengthwise slits in the poblano peppers and carefully remove the pith and seeds, being careful not to rip the peppers.
7. Turn off the heat and mix the goat cheese into the mixture.
8. Stuff the peppers with the filling. Sprinkle each with 1 to 2 tablespoons of the corn salad and some cotija cheese.
9. Bake for 15 to 20 minutes. Let cool for a few minutes and then serve with a topping of the Mexican Corn Salad.

Recipe Notes

Smoked Spanish paprika has a really strong smell and before roasting the corn you might think it will be all you can taste. After the corn is roasted though the smell is gone and the flavor is just right.

When removing the seeds and pith of the poblano peppers, make sure you only touch the waxy surface of the pepper or wear gloves to protect your hands. The seeds will cause your hands to burn.

I had about 2/3 cups of leftover filling. This was partly because one of my poblano peppers was significantly smaller than the others but I would say this filling makes enough to stuff anywhere from 5 to 7 peppers depending on their size.