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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.
Servings 5 stuffed peppers
Prep Time 25 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 45 mins


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
  • 1/2 cup cotija cheese heaping

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


Mexican Corn Salad

  • Preheat oven to 450 degrees Fahrenheit. Roast unhusked corn on a baking sheet, turning occasionally for 15 minutes until heated through and tender.
  • Take corn out and let it cool completely.
  • Shuck the corn and cut the kernels from the cob. Set aside.
  • In a large bowl, mix together the olive oil, lime juice and zest, salt, pepper, ancho chili powder, smoked Spanish paprika, and cumin.
  • Add the corn kernels and mix until coated.
  • Pour onto two baking sheets covered in parchment paper or nonstick baking mats.
  • Roast for 20 minutes or until some kernels begin to brown.
  • Let cool on the baking sheets.
  • 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

  • Preheat oven to 400 degrees Fahrenheit.
  • 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, salt, pepper, and 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, 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.
  • 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.
  • Turn off the heat and mix the goat cheese into the mixture.
  • Stuff the peppers with the filling. Sprinkle each with 1 to 2 tablespoons of the corn salad and some cotija cheese.
  • Bake for 15 to 20 minutes. Let cool for a few minutes and then serve with a topping of the Mexican Corn Salad.


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.
Author: Megan Wells
Course: Main Dishes