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KEEP SCREEN ON

Ingredients
Ingredients
6 ears of sweet corn

2 poblano peppers

1 jalapeno pepper

1 medium red or white onion, cut into ½-inch rings

2 cloves garlic

½ cup cilantro, chopped

¼ cup scallions, thinly sliced

Juice of 2 limes

Salt to taste

Fresh ground black pepper to taste

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Preparation Method

  1. Set the broiler of your Wolf Convection oven to 1, with the rack in position 6 or the top position. Place corn, poblanos, jalapeno, onion, and garlic on a baking sheet tray. When the broiler is hot, place the tray in the oven.
  2. Rotate the corn as it becomes nicely browned, almost charred, so that all sides are evenly colored. Allow the peppers to blister and char, rotating on all sides. Once peppers are fully blistered, put them in a container with a tight-fitting lid for 5 minutes to steam. This process helps to separate the skin from the flesh of the pepper. Allow onions and garlic to take on a deep roast until they are almost charred.
  3. Have a large mixing bowl ready. Cut kernels from ears of corn and add to bowl. Roughly mince onion and add to bowl. Smash garlic into a paste using the side of your knife, and in a scraping motion, press it into and across the surface of the cutting board. Scrape garlic paste off the board and add to bowl.
  4. Skin peppers, remove seeds, and rinse peppers under cold water to wash away stubborn seeds and skin if necessary. (Try to be tidy while skinning and seeding so as not to “wash away” any flavor.)
  5. Chop peppers into small dice-sized pieces and add to bowl.
  6. Add the chopped cilantro, sliced scallions, lime juice, salt, and pepper, and stir until everything is well incorporated.
  7. Taste. Adjust seasoning with more herbs, lime juice, salt, and pepper, if needed.