Nothing says summertime like a salad with fresh, Hudson Valley veggies. Chef David Cruz from Reconnect Foods shares this succulent salad recipe that’s sure to delight taste buds all summer long.
Peel the corn and grill it on the cobb until slightly charred. Remove the kernels and put them aside in a bowl. Next, char poblano peppers, onions, jalapeño, and cactus.
Once charred, steam this mixture in a bowl covered with wrap. Peel the chillies and remove the seeds, or keep the seeds for an extra kick. Then, dice with onions and cactus to small dice (same size as the kernels).
Toss with mayo, tajin, lime juice, cotija cheese and fresh cilantro, and serve in a piece of lettuce as a side or on top of a rice bowl. Either way it will help you appreciate sweet corn, especially when in season in the Hudson Valley!