As adapted from Cynthia Nims, Cooking Light, JUNE 2007
My Mom has made this recipe with frozen corn and said it was just as good. Personally I like the carmelization the corn takes on once it is roasted. If you are desperate to make this and weather does not permit outdoor grilling, remove the corn from the husks and roast in a 400 degree oven for about 20 minutes. If Anaheim chiles aren’t available, you can use Poblanos. I prefer the larger more mild peppers for this, so the heat doesn’t overpower the rest of the vegetables. Serve this salad a little warm for an interesting twist, but it also keeps very well in the refrigerator
2 Anaheim chiles (also called Italian peppers in the North East)
4 ears of corn
1 cup diced tomato
1/4 cup chopped fresh cilantro
Juice from 3 limes (about ¼ cup)
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
Pull the corn silks from the husks and remove and loose or brown leaves from the husk, but leave the husks on the corn. Heat your grill to a high heat (if you are using gas, medium-high). Place the corn on the grill but not over top of the heat source. The husks will blacken, but that is okay. Depending on the sweetness of the corn you may need to adjust roasting time - 10-15 minutes for very sweet corn or longer. (You can also grill the corn out of the husks for a shorter period of time, but be sure to use very ripe corn for that)
While the corn is roasting, place the whole Anaheim chiles onto the grill. Again, you want the skins to blacken so you can peel them off.
Once the corn and chiles are cooked, remove them from the grill and allow to cool before handling. Cut the corn off the cob into a bowl or large serving dish. Pull the seeds and stem out of the chiles, peel off any loosened skins, and dice the peppers. Toss the peppers, tomatoes, and cilantro with the corn. Add fresh squeezed lime juice, salt and pepper to taste. Add more lime juice or cilantro as desired.
Serve immediately, while corn and peppers are slightly warm, or cover and store in refrigerator until ready to use.