Fire Roasted Corn Salsa and Feta Cheese
Brush the corn with some vegetable oil and barbecue them for 20-30 minutes on low or medium heat. Cut off the kernels, and mix with Adobo sauce, lime, coriander, chipotle pepper en adobo and finish with crumbled feta cheese. Enjoy!
Salmon Stuffed Poblano Peppers
6 large poblano peppers
(12-ounce) canned salmon drained
1/2 cup sour cream
3 green onions, thinly sliced
1/3 cup chopped cilantro
1 teaspoon ground cumin
1/4 teaspoon salt
1 1/2 Fire Roasted Corn Salsa with Feta Cheese
1/4 cup crumbled feta cheese
Place poblano peppers on grill and broil, turning often, until tender and blackened all over, 8 to 10 minutes. Transfer to a large bowl, cover tightly with plastic wrap and set aside to let steam for 10 to 15 minutes.
Meanwhile, put salmon, sour cream, green onions, cilantro, cumin, salt and ½ cup of the Fire Roasted Corn Salsa with Feta Cheese into a large bowl and toss to combine; set aside.
Using a paring knife, scrape off and discard skin from peppers. Make one incision down the length of each pepper and carefully remove seeds. Stuff each pepper with some of the salmon mixture. Pour remaining 1 cup Fire Roasted Corn Salsa with Feta Cheese into a large baking dish and spread out with a spoon to cover the bottom. Arrange stuffed peppers in dish and top with cheese. Place in covered grill until cheese is melted and browned and peppers are hot throughout, 5 to 7 minutes. Serve peppers with more Fire Roasted Corn Salsa with Feta Cheese spooned over the top, if you like.
– Posted for OffMyGrill.Com using my iPhone!!!!