Picnic Worthy Roasted Poblano Corn Salad allows you to use fresh ingredients all uncooked except poblano pepper. Raw vegetables give the most nutrition possible when eating a veggie. Mostly, I enjoy a veggie that offers a bit of a crunch while eating.

Full flavors of the salad meld in after 24 hours in the refrigerator but could be enjoyed immediately. Remember, Cinco de Mayo is around the corner and adding this salad is a good idea. Mexican food is typically heavy and a light salad will help balance your meal.

Full Flavors in Picnic Worthy Roasted Poblano Corn Salad

In preparing this salad, I wanted to lower the calories without lessening the flavor. Namely the dressing added is enough to dress the salad without adding extra. If you want more dressing, double the amount. As a suggestion, follow the recipe first, taste after 24 hours and decide  if you really  need those extra calories.

What is more exciting is that in a short time, anyone may have tomatoes ready to eat. At my hacienda, herbs are already doing well growing in container pots on my back deck. Containers are a great way to grow vegetables and herbs. In addition, gardening in a container is an easy way to manage the weeds and cut work.

In other words, whether  you grow your basil, tomatoes and corn or shop at farmers market, be sure to try my recipe for Picnic Worthy Roasted Poblano Corn Salad. Fresh basil, corn and tomatoes are hard to beat when eaten in-season. Besides raw salad allows the flavor to sing in your mouth.

If you are packing for a picnic, you may pack each serving in 6oz cups and wrap with Saran. Easy to make ready to go with minimal fuss allowing for more time to have fun, outside in the sunshine. So, let’s go outside.

Alexa shout out to George Michael’s  Outside.

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Cinco de Mayo is around the corner and requires a Smoky Roasted Poblano, Tomatillo and Tomato Salsa that is delicious. Since I love Mexican food whipping up a salsa would be easy. Using fresh ingredients and the flavors that I love in Mexican food are easy to combine until you reach just the right amount of spicy heat and flavor magic.

Princess is planning a Cinco de Mayo party so this Smoky Roasted Poblano, Tomatillo and Tomato Salsa will come in handy. Maybe preparing a dish ahead of time will allow me to focus on an adorable outfit instead of grabbing the closest item that fits.  Every Cinco de Mayo party needs a spicy senorita and salsa.

What goes into a Smoky Roasted Poblano, Tomatillo and Tomato Salsa?

Poblano and jalapeno peppers marry well together with tomatillo and tomatoes. Throw in seasonings, onion, garlic, chipotle with adodo sauce and it is a party in your mouth. During Spring and Summer I love the wide variety of fresh ingredients that are available at local farmers market. Ingredients that make you want to reach out and touch them. Or is it just me?

My market had vine ripened tomatoes that smelled delicious as I walked down the aisle. Tomatoes that screamed to be joined in a salad, sauce or salsa. Poblano and jalapeno peppers were so beautiful that I grabbed a bunch without having any idea how I would use.

Roasting the poblano peppers, tomatillo and whole garlic in the oven will intensify the natural flavors. Prepare the other ingredients while roasting and it will shorten your time in the kitchen. Warning the smells from your oven will make you hungry. Recipe is so easy to make and once your finished reward yourself with a icy cold margarita, chips and Smoky Roasted Poblano, Tomatillo and Tomato Salsa.

Alexa Shout out to Roman Street for Cinco off of the latest album Bohemia. Cinco goes well with Smoky Roasted Poblano, Tomatillo and Tomato Salsa.

Lagniappe: If you need an easy meal to make ahead for a large crowd check out recipe for Working Mom’s Chicken Enchiladas. Pair with a fresh salsa, guacamole and pitcher of margarita’s. For a different salsa choice, try this version Tres amigas Salsa. 

Happy Cooking Y’all.

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