Sunday Dinner – August 5

I love cooking and usually only find the time to do so on the weekends. So, I thought I'd try to start a little weekend food series. Today's feature is Pasilla Chile Corn Salad. This is one of my favorite summertime dishes. Fresh ears of sweet crisp corn tossed into a Mexican inspired salad? Say no more. Let's get started.

Pasilla Chile Corn Salad
4-6 servings

2 ears fresh corn
Pasilla chile
3T olive oil
2 t cumin
2 t coriander
1 t cayenne pepper
salt (to taste)
1/2 red bell pepper, chopped
3 Mexican green onions, chopped
juice from 1/2 lime
About 1/3 cup cilantro
Queso fresco (for garnish)
Corn tortillas
Avocado, sliced

1. Cook corn. (I like to peel back the husk, remove the hair, put the husk back in place and microwave for 5 minutes. Use the method you prefer. Barbecue would probably be really good.)
2. While the corn is cooking, roast the pasilla chile. Wash the chile and place over flam or under broiler. When charred, place the chile in a glass bowl and cover with a plate. Set aside.
3. In a bowl, combine red bell pepper, green onions and lime. Set aside.
4. In a small pan, warm olive oil and spices.
5. Cut corn from the cob. Scrape skin off pasilla chile and slice. Stir together all ingredients.
6. Serve with Queso Fresco, avocado and warm corn tortillas.

This salad is easily adapted for whatever you have on hand. It's delicious with radishes or black beans. For breakfast, add it to scrambled eggs and serve with warm tortillas.

This is my own recipe. I make things up as I cook so all measurements are estimates. You may need to adjust for your own tastes.