This is a recipe that my Great Great Grandmother used to cook when I was a child, and it has always been a favorite of my relatives in Atlanta and Alabama! While visiting her in Atlanta in the mid-1990s, my aunt Edith Russell taught me how to prepare it.
| Prep Time: | 30 mins |
| Cook Time: | 5 mins |
| Additional Time: | 50 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 2 poblano peppers
- 1 ear corn
- 1 white onion, peeled and cut into 4 slices
- 1 large carrot, peeled
- 4 cloves garlic, minced
- 1 pinch salt
- ½ cup chopped fresh cilantro
- 1 tablespoon olive oil
- 1 lime, juiced
- salt and ground black pepper to taste
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place poblano peppers, corn, onion, carrot, and garlic on the preheated grill. Roast for 2 to 3 minutes and remove garlic and onion. Continue roasting poblano pepper, corn, and carrot until you get a nice, even char, 3 to 4 minutes more.
- Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins and seeds.
- Cut kernels off of corn cob. Dice onions, carrots, and poblanos into medium-sized pieces. Mix garlic and 1 pinch salt together in a bowl to make a paste.
- Whisk cilantro, olive oil, lime juice, and garlic paste together in a medium bowl. Mix in roasted vegetables. Season with salt and pepper. Refrigerate until ready to serve, at least 30 minutes; serve chilled.
- You can alternatively roast your veggies over a stove range.