Corn, Cucumber and Roasted Chilies Salad

I wanted to quickly sneak this late summer recipe before it gets too cold for the last of the garden tomatoes. Hatch chilies are in full roasting season here in Colorado. They are perfect for this salad! It's one of my favorites.

Corn, cucumber and roasted chilies salad

  • ¼ c. red wine vinegar

  • 2 cloves garlic, minced

  • ¾ c. olive oil + 1Tbsp.

  • 2 Anaheim or poblano peppers

  • 2 red, yellow, or orange bell peppers

  • 2 jalapenos

  • 1 ½ c. corn cut from the ear, about 3-4 ears

  • 1 large or 2 medium cucumbers, peeled + diced

  • 1 pint cherry tomatoes, halved if they’re the big guys

  • 2/3 c. diced red onion

  • Salt and pepper to taste

  • ¼ c. chopped cilantro (optional)

Preheat broiler or grill to high heat. In a small bowl, mix vinegar and garlic. Slowly whisk in 3/4 cup olive oil to make a dressing. Add salt and pepper to taste.

Rinse all peppers and chilies and drizzle with olive oil. Grill or broil until skins are charred on all sides. Remove from grill. Place in a bowl, cover with plastic wrap. When cool, peel charred skins. Seed and chop chilies.

In large bowl, mix corn, cucumbers, cherry tomatoes, diced onions, chopped peppers and chilies. Pour dressing over top. Mix well. Add salt and pepper to taste. Garnish with cilantro (optional) and serve.


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