Pan-roasting or toasting in a dry cast-iron skillet is a cooking technique used often in Mexican cuisine. It is used here to bring up the flavors of corn, onion, and pumpkin seeds. I serve this as a main course, but it’s also a terrific side dish. It makes ALOT, so feel free to adjust the portions accordingly. The nice thing about this salad is that it can be served at room temperature, which makes it terrific for picnics and alfresco dining!
Since this dish has so many Mexican flavors, why not visit your closest hispanic grocery store and explore all it has to offer ( which at my favorite, Azteca Ranch is alot)!
- 4 poblano chiles (1 lb)
- 1 fresh jalapeño chile
- 8 medium tomatoes (2 lb), coarsely chopped ( I use cherry or grape tomatoes at times, yellow or red)
- 3 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh cilantro
- 1/3 cup green (hulled) pumpkin seeds (pepitas) can be found at all hispanic stores and sunflower markets
- 4 ears fresh corn, kernels cut off
- 1 large white onion, cut into 1/2-inch-thick rounds
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/4 cup olive oil
- 12 oz short pasta such as gemelli or rotini
- 1 1/2 cups crumbled queso fresco (Mexican fresh cheese) or cojito or ricotta salata cheese
- Garnish: fresh cilantro leaves
This is a fairly labor intensive salad, but once all of the roasting is completed, it is a snap to put together. As an option, all of the chili and onion roasting could be done on a gas grill, too.
Lay chiles on their sides on a metal rack set over grates of gas burners set on moderately high. (Or broil chiles on rack of a broiler pan about 2 inches from heat.) Roast chiles, turning them with tongs, until skins are blackened, 5 to 8 minutes. Transfer chiles to a bowl, then cover and let steam 10 minutes.
Peel poblanos and discard seeds and ribs, then coarsely chop. Peel jalapeño and chop with seeds (omit seeds if you want a less spicy salad). Transfer chiles to a large serving bowl and stir in tomatoes and herbs.
Toast pumpkin seeds in a dry well-seasoned 9- to 10-inch cast-iron skillet over moderate heat, stirring, until puffed and lightly browned, 2 to 3 minutes (seeds will pop as they puff). Transfer seeds to a small bowl.
Add half of corn to skillet and dry-roast over moderate heat, stirring frequently, until browned in spots, 4 to 5 minutes. Transfer to tomato mixture and cook remaining corn in same manner, adding it to tomato mixture.
Add onion to skillet and dry-roast, turning frequently, until browned but still slightly crisp. Transfer to a cutting board and coarsely chop. Stir into corn mixture.
Cook garlic and cumin in oil in skillet over moderate heat, stirring, until fragrant, about 30 seconds. Stir into corn mixture and season vegetables with salt and pepper.
Cook pasta in a large pot of boiling salted water until al dente, then drain. Add pasta to corn mixture and toss.
Season with salt and sprinkle with pumpkin seeds and cheese. Serve warm or at room temperature.
