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This sauce is inspired by corn salsa. The flavors of corn and grilled poblano go great with carne asada.
3 corn on the cob
1 onion, cut in quarters
4 garlic cloves
1 quart Gefen Almond Milk
3 tablespoons salt
8 cilantro sprigs
1 teaspoon cumin seed
1 teaspoon coriander seed
1 quart water
1 poblano
1 lime
2 tablespoons cilantro leaves
To a pot add corn, onion, garlic, almond milk, salt, cilantro, and one teaspoon each of cumin and coriander tied in a spice bag, and lastly enough water to cover the corn. Bring the pot to a boil then lower to a simmer, cover, and cook for 20 minutes.
On an open flame, grill, stovetop, or broiler, char the outside of one large poblano. Once charred and blackened place in a bowl. Cover the bowl with plastic wrap and allow to steam – this will make it easier to remove the skin. Remove the skin and seeds and cut the poblano into a small dice. Toss with fresh lime juice and set aside in a large bowl.
Remove the corn, garlic, and onion from the pot. Reserve a pint of the cooking liquid. Separate the corn from the cob and place it in a blender with the onion and garlic. Add one cup of the reserved liquid and puree until smooth. If it’s too thick, add more of the reserved liquid.
Add the corn puree to the bowl with the diced poblano and mix. Season with salt to taste and garnish with fresh cilantro.
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