Summer corn, green mild poblano peppers and sweet cherry tomatoes get a punch of smoke and fire from merken, an exotic, Chilean spice of dried and smoked red chili, coriander and salt. Expect a jolt of in this relish!
Yield 8 servings
Summer corn, green mild poblano peppers and sweet cherry tomatoes get a punch of smoke and fire from merken, an exotic, Chilean spice of dried and smoked red chili, coriander and salt. Expect a jolt of in this relish!
Yield 8 servings
In the 8-quart saucepan add 6 quarts of water and bring to a boil. Add the 6 ears of corn and cook for 3 minutes. Remove immediately and rinse under cold water to stop the corn from further cooking. Let corn cool. To remove the corn kernels hold upright on a cutting board and using a knife in a downward motion to cut off the kernels. Turn corncob and repeat until all kernels have been cut off. Discard cob.
In a large mixing bowl, add the cut corn kernels, diced poblano peppers, tomatoes and red onion; stir together. Add the cilantro, lime juice, merken powder, salt, vinegar and oil. Gently stir making sure all vegetables have been coated. Taste. For extra smoke and spice add additional Merken. Enjoy.
Assemble hot dog: Evenly spread 2 tablespoons of corn and Merken relish along the top of hot dog for spice and smoke in every bite.
