This simple campfire or campfire salad is full of smoke and spices.
2 tablespoons lime juice
3/4 teaspoon sauce (like Frank’s Red Hot)
Kosher salt, to taste
4 corn cobs, ball-shaped
2 small poblano peppers
3 tablespoons unsalted butter
2 onions, chopped
Instructions: Beat the lemon juice and hot sauce in a medium bowl; Season with salt and put the dressing.
Place corn (always in pods) and peppers about 3 or four inches from the fire embers, turning them from time to time, until the corn is completely charred (the pods will be well blackened and some grains will become deeply golden in putts) and the peppers are blackened into putts and crisps, 10-12 min for corn and 8-10 min for chili peppers. Transfer to a plate and leave to cool before peeling the elote.
Brush the elote with the butter, then cut the grains from the cobs and put them in the bowl with the reserved dressing, peel the poblanos, but remove the stem and seeds and cover the diced peppers. Add diced peppers to corn with chives. to mix and season the corn salad with salt before serving.
Makes portions
Adapted from bonappetit. com
Paul Stephen is a member of the Taste team at the San Antonio Express-News.