Corn & Poblano Salad
Grilled corn, poblano pepper, red onion, zucchini, and oz yogurt sauce feel like a warm breezy summer evening.
Corn and Poblano Pepper Salad with Oz Yogurt Sauce
Appetizers or side dishes for 4
Grilled corn, poblano pepper, red onion, zucchini, and Oz yogurt sauce feel like a warm breezy summer evening.
2 ears of corn, shucked and cleaned
2 poblano peppers, split and seeds removed
1 large (or 2 small) zucchini, sliced ¼" thick
1 red onion, skin on and cut into ½” slices
½ cup Oz yogurt sauce, plus extra in case you can’t get enough
½ cup Oz marinated onion
¾ cup Shabazi pumpkin seeds
Olive oil for grilling
Salt to taste
Pepper to taste
Season the corn lightly with olive oil, salt, and pepper. Grill until just tender.
When cooled, cut the corn off the cob.
Slice the zucchini and poblano peppers into 1” pieces.
To grill the red onions
Brush each side of the red onions and season with salt and pepper, careful to keep the slices intact.
Lay on the grill and allow to caramelize, flipping to grill both sides and cook through until tender.
Once cooked, remove the onions to a platter and slide the skins off to discard.
On a large platter, spread the Oz yogurt sauce.
Layer on the zucchini, poblano peppers, corn, and grilled red onion rings.
Adjust seasoning to taste.
Sprinkle on the Oz marinated onions and Shabazi pumpkin seeds.
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To split the poblano peppers, cut them along their creases and pull the sections apart to make flat pieces and remove seeds.
If you don’t have Shabazi, no problem just use toasted pumpkin seeds or omit them from the dish.
You can also substitute toasted sliced almonds or sunflower seeds to keep that crunchy seed in the mix.
If you don’t have Oz marinated onions you can omit them and use the grilled onions and vice versa.
This recipe also works well as a large platter for a group.
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