Monday, October 10, 2011

Mexican Night In East Tennessee

Bev was getting ready to head for Florida for a week and she didn’t want to cook and I was watching college football, and I didn’t want to cook much, and I wanted to try some of the stuffed chile peppers I recently froze, and we had some roasted red pepper sauce left over, and we had some avocados going bad, and I wanted to try Pam’s recipe for Grilled Corn, Poblano, and Onion Salad with Lime Vinaigrette from For The Love Of Cooking.  Guess what we had for dinner?

I got out two each of the stuffed Anaheim and Poblano peppers from our pepper roasting day a couple of weeks ago and let them thaw and come to room temperature – basically they sat on the counter all day.  When SIL Pat delivered six ears of corn, I grilled it and the peppers Bev had just picked (2 red and 1 green).  When you buy poblanos in the store they are nearly always green, but when you pick your own they can be red – I guess the commercial red ones are dried for anchos.

After they were done, I re-read the recipe and found I was supposed to grill an onion so back to the grill I went.  While they were cooking, I cut off the corn and seeded and chopped the peppers and ate the little corn from the cob left by the knife  – it was sooo sweet and likely our last of the season from the guy up the road.  I mixed it up per Pam’s recipe then made adjustments (more cilantro and lime juice) based on our larger amount of corn

and then Bev decided a can of black beans would be good for color and this is what we ended up with – we had limited usable avocado and added it to our individual servings (after I took the photos – CRS you know).

I reheated the peppers in the toaster-oven at 350* for 30 minutes, brushing with oil half way thru, and added some cilantro and cumin, to taste, to our leftover roasted pepper sauce for a reheat in the microwave.  The peppers would have been better nuked or covered in the oven as they got a little chewy. 

This is my plate and the sauce worked well for this. 

Next batch, I’ll make up the tomato and pepper sauces with only S&P, then add the herbs and spices while reheating the 50/50 mix for the specific dish.  As for the salad, we both thought it was delicious and will definitely make it again - I couldn't tell if the beans affected the taste or not.  Thanks Pam and Marie for a delicious meal.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Two years ago:  None



  1. As you suspected, I'm loving that corn salad! Great recipe for some fresh flavors. I've never seen a red poblano pepper. Poblanos are my favorite, something about their flavor is so perfect for southwestern dishes. I always use them for rellanos. I had forgotten all about that SW corn chowder until I posted my salsa recipe and went back to see what was on tap for "one year ago". :)

  2. I'm not usually one for corn salads.. I have this thing about only like corn on the cob.. I know, it's an oddity about me, I can't help it - BUT - with that said - I still think the salad looks lovely, and if you and Bev were to serve it to me, I would devour it!!! :)

  3. I would love that corn dish.. We had some delicious sweet corn on the cob about a month ago--but it's gone also... Darn!!!!!

    Hope you had a good weekend. I think I read that your WVa team won. UT is in for a LONG LONG couple of months... They now have to play 4 really good teams!!!! Yipes.

  4. What a fantastic meal! Adding the black beans is a great idea. The stuffed peppers look divine! Thanks for the shout out and link back to my site.

  5. Nothing like being able to put together a fast meal that's actually good! Hope Bev has a good trip, and that you and the pups don't miss her too much.

  6. You have been putting your garden to good use! The stuffed peppers look delicious and what a good idea to freeze a bunch like that for a quick meal. The corn here in VA isn't the best after living in NJ. NJ has very sweet silver queen corn, I don't know if it is the sandy soil or what?

  7. Talk about a meal with lots of flavors going on! I will be so sorry to see the corn disappear from the market. Only a few farmers' market Saturdays left and then its back to grocery store produce.

  8. I'm glad I froze some fresh corn that I scraped off the cob last month. This sounds delicious!

  9. You and Bev put together a great meal. It is so resourceful of you to plan to use all that is available in the freezer and garden. Hate to see the growing season end.

  10. I love corn on the cob so I'm sure I would love your corn salad. It all looked so good!

  11. Dang, that looks great. You mentioned one of the reasons I like growing my own peppers, I like to let them come to a red maturity. Better color in dishes and I think they taste "fruitier".


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