Creamy Jalapeno Corn Salad

• Corn Salad
• 6 Ears of corn
• 1 chili pepper like a poblano, or whatever you prefer
• vegetable oil
• Creamy Jalapeno dressing
• 1 - 4.5 ounces can of green chiles
• 4 ounces sour cream
• 1/4 cup mayonnaise
• 1 bunch cilantro
• Juice of 1 lime
• 3 cloves of garlic, minced
• 1/3 jalapeno, minced
• 1.5 tablespoons water from a jar of pickled jalapenos

1. Remove the corn from the cobs.
2. Oil a grill or grill pan and grill the pepper until charred all over. Alternatively, you could also roast it in the oven until blistered. Let cool then peel off the skin and de-seed.
3. Place all of the dressing ingredients in a food processor and process until smooth. this will make about a cup of dressing.
4. Chop the pepper.
5. Combine the corn and pepper with 1/2 cup + 1 tablespoon of the dressing.

salad, corn, chili pepper, vegetable oil, jalapeno dressing, green chiles, sour cream, mayonnaise, cilantro, lime, garlic, water

Taken from food52.com/recipes/18325-creamy-jalapeno-corn-salad (may not work)