Matt makes a chorizo and potato taco topped with this creamed corn and poblano mixture that is amazing. For a cookout we were going to, I wanted to make something similar. Instead of using mexican crema like Matt's version, I decided to use queso fresco so it'd be easier to eat as a side dish. We've recently discovered queso fresco. It's a really light cheese - kinda like a Mexican feta cheese. I love it. I kept picking at it while making this dish (guilty). But it's great for crumbling, like in this dish, not so much for melting.
This side dish is sweet from the corn and spicy from the poblano peppers. The paprika and cumin added a touch of smokiness to the dish. And yes, I used 24 oz of queso fresco, but all the cheese helps mellow out the spiciness. This dish would be great topped on a taco as well.
Corn and Poblano Salad
3 ears yellow corn, kernels removed
3 poblano peppers
1 onion, diced
24 oz queso fresco
1 tsp smoked paprika
1/2 tsp cumin
1 tsp salt
1/2 tsp pepper
2-3 tbsp olive oil
First, roast the poblano peppers on the grill until charred on all sides. Then place in a bag to steam for 10 mins. Remove from the bag and using a knife, scrape off the charred skin. Remove the stem and seeds from the poblano peppers. Slice the peppers into strips and then dice.
In a deep medium skillet, heat about 2-3 tbsp of olive oil over medium heat. Add the diced onions and cook for about 5 mins until translucent. Then add the corn and cook for about 3 mins. Then add the diced poblano peppers, smoked paprika, cumin, salt and pepper and cook for about 1 min. Remove from the heat and transfer to a large bowl. Crumble half the queso fresco into the salad and mix. Set aside and chill in the fridge. When ready to serve, crumble the rest of the queso fresco into the salad. Enjoy!