|*Buy a large size of yuzu; it’s an exciting citrus flavor that can be used in cocktails, seviche, sorbet and anywhere you use citrus juice. The flavor has often been described as a cross between grapefruit and lime; but people who don’t like grapefruit love yuzu.
1. Roast the poblanos on a grill or directly on the stove fire until the skin has blackened. (Alternatively, you can roast the chiles under a broiler or in a 400°F oven until tender.) After the skin has blistered and blackened, place them in a bowl and cover with plastic wrap. Set aside until they are cool enough for you to handle them.
2. Cut the kernels off the corn cobs; run your fingers through the kernels to break them apart. You can use frozen corn if fresh corn is unavailable—but there’s nothing better than fresh corn!
3. Pull cilantro leaves from the stems. They’ll be serving as a lettuce-like component.
4. Pour yuzu and olive oil into a medium bowl, season with salt and pepper and whisk the mixture together to make a vinaigrette.
5. When poblanos are cool enough to handle, peel off the blackened skin. Cut in half and discard seeds, ribs and stems. Then cut into small squares, about the same size as the corn (this cut is called a brunoise, broon-WAHZ).
6. Mix all ingredients well in a large bowl and toss with the vinaigrette. Season with salt and pepper to taste.
7. If serving as a first course, serve in romaine lettuce “cups” (fill a medium-size leaf of romaine with the corn salad). You can also use the lettuce cup as an attractive presentation alongside the main protein.
You can create easy variations of this recipe by adding 1/2 cup cooked black beans (or other beans) and/or 1/2 cup diced tomato.
Find more salad recipes in our Gourmet Vegetables section.