Burrata on Corn Salad Stuffed Poblano with Romesco Sauce
Late summer garden basket in one dish. Oh my! This mellow corn salad pops in the poblano chili basket on a bed of sweet pepper, tomato, and chili-spiced sauce topped by creamy burrata. Perfect for a late vegetarian summer dinner or maybe a Sunday brunch.
Onward:
So many aspects of this dish pop in the mouth. A classic Spanish sauce, Romesco sings in this slightly chunky almond thickened sauce. It is a quick and easy food processor sauce that can be prepared a day ahead. This easygoing corn salad is enhanced by the Sun gold tomatoes and garden-fresh cucumbers. The burrata can be left off, but why would you when the creaminess contrasts with the crunchy corn salad and chunky Romesco sauce.
6 servings
INGREDIENTS:
Romesco Sauce (see note)
¼ cup slice or whole almonds
1 (9.9 ounces) can roasted piquillo peppers or red bell peppers, drained, pat dry
1 (14.5 ounces) can diced tomatoes, drained
¼ cup extra virgin olive oil
1 tablespoon ground guajillo or chipotle chile
1 teaspoon garlic, mashed
1 tablespoon sherry vinegar
1 ½ teaspoon pimentón dulce (smoked paprika)
1 teaspoon sea salt
¼ teaspoon fresh ground black pepper
This burrata is with truffles but not recommended for this dish. A plain burrata would be much better.
Corn Salad Poblano
4 poblano peppers
3 corn on the cob
1 cup Sun gold tomatoes halved
¼ cup red onions minced
1 cup cucumbers small diced
2 tablespoons extra virgin olive oil
1 tablespoon lime juice
1 tablespoon cilantro or basil chopped
½ teaspoon sea salt
4 tablespoons pumpkin seeds, toasted (optional but good)
2 burrata’s, halved
DIRECTIONS:
Romesco Sauce
Pulse the almonds in a food processor until crumb-like but not as much to make them butter-like. Move to a mixing bowl.
Pulse the peppers and tomatoes until slightly chunky but smooth. Add to the nuts.
Add the olive oil, ground chili, garlic, vinegar, pimentón, salt, and pepper to the nut, pepper, and tomato mixture. Mix well. The sauce will have a rough texture. Taste, Think, Transform with salt and/or vinegar.
Corn Salad Poblano
Heat a comal or cast-iron griddle over medium-high heat until smoky hot. Char every side of the poblanos possible until blistered all over. May need to hold the chile with metal tongs directly over the flames to blister the cracks and crevices of the chile. Place in a bowl and seal with plastic wrap. Let them sit for at least twenty minutes. Wearing nitrile or rubber gloves, slice one side lengthwise. Discard the blistered peel, stems, seeds, and veins. Reserve.
Cut off both ends of the corn cobs with the husk still attached. Heat in a microwave for three minutes. Pull the husk from the tapered end to remove the husk and silk. Slice the corn from the cob. Scrape the cobs with the back of a spoon to remove tasty pulp—place in a mixing bowl.
Add the tomatoes, onions, and cucumbers to the corn. Toss with the olive oil, lime juice, cilantro, salt, and pepper. Taste, Think, Transform with salt and pepper.
Place poblanos on a bed of Romesco sauce. Top each with corn salad followed by burrata and pumpkin seeds. Serve at room temperature.
Note: The recipe for the Romesco Sauce makes about double what is needed for this recipe. Since whole cans of tomatoes and peppers are used, why not make an entire batch and freeze what you don’t use?
Burrata on Corn Salad Stuffed Poblano with Romesco Sauce
Ingredients:
- ¼ cup slice or whole almonds
- 1 (9.9 ounces) can roasted piquillo peppers or red bell peppers, drained, pat dry
- 1 (14.5 ounces) can diced tomatoes, drained
- ¼ cup extra virgin olive oil
- 1 tablespoon ground guajillo or chipotle chile
- 1 teaspoon garlic, mashed
- 1 tablespoon sherry vinegar
- 1 ½ teaspoon pimentón dulce (smoked paprika)
- 1 teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- 4 poblano peppers
- 3 corn on the cob
- 1 cup Sun gold tomatoes halved
- ¼ cup red onions minced
- 1 cup cucumbers small diced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lime juice
- 1 tablespoon cilantro or basil chopped
- ½ teaspoon sea salt
- 4 tablespoons pumpkin seeds, toasted (optional but good)
- 2 burrata’s, halved
Instructions:
- Pulse the almonds in a food processor until crumb-like but not as much to make them butter-like. Move to a mixing bowl.
- Pulse the peppers and tomatoes until slightly chunky but smooth. Add to the nuts.
- Add the olive oil, ground chili, garlic, vinegar, pimentón, salt, and pepper to the nut, pepper, and tomato mixture. Mix well. The sauce will have a rough texture. Taste, Think, Transform with salt and/or vinegar.
- Heat a comal or cast-iron griddle over medium-high heat until smoky hot. Char every side of the poblanos possible until blistered all over. May need to hold the chile with metal tongs directly over the flames to blister the cracks and crevices of the chile. Place in a bowl and seal with plastic wrap. Let them sit for at least twenty minutes. Wearing nitrile or rubber gloves, slice one side lengthwise. Discard the blistered peel, stems, seeds, and veins. Reserve.
- Cut off both ends of the corn cobs with the husk still attached. Heat in a microwave for three minutes. Pull the husk from the tapered end to remove the husk and silk. Slice the corn from the cob. Scrape the cobs with the back of a spoon to remove tasty pulp—place in a mixing bowl.
- Add the tomatoes, onions, and cucumbers to the corn. Toss with the olive oil, lime juice, cilantro, salt, and pepper. Taste, Think, Transform with salt and pepper.
- Place poblanos on a bed of Romesco sauce. Top each with corn salad followed by burrata and pumpkin seeds. Serve at room temperature.
Notes:
Calories
346.05Fat (grams)
25.77Sat. Fat (grams)
10.42Carbs (grams)
31.15Fiber (grams)
6.20Net carbs
24.89Sugar (grams)
10.83Protein (grams)
19.16Sodium (milligrams)
1447.92Cholesterol (grams)
44.79